6 tbsp. butter
2 lbs. loose hash browns, not shredded
2 cans cream of chicken soup
1/2 c. chopped onions
1 1/2 c. grated cheddar cheese
1 c. sour cream
1 tbsp. garlic salt

TOPPING:

1/4 stick butter
1 1/2 c. crushed corn flakes

Melt butter in large pan. Add remaining ingredients; mix well. Grease 9"x13" cake pan. In small saucepan, melt 1/4 stick butter, add corn flakes. Put on hash browns for topping. Bake at 350 degrees for 45 minutes to an hour.