2 c. frozen hash browns
1/2 c. chopped onions
1/2 tsp. garlic salt
1 can cream of chicken soup
1 c. sour cream
8 oz. shredded cheese
2 c. corn flakes

Thaw potatoes slightly, break apart. Spread in glass cake pan or 2 1/2 quart casserole. Mix onion, garlic salt, soup, sour cream. Spread on potatoes. Sprinkle with cheese. Top with corn flakes. Cook uncovered on high for 16 to 18 minutes in microwave oven. Serves 6 to 8.