1 bag (2 lbs.) frozen hash brown chunk potatoes (have at room temp. about 1/2 hour)
1 pt. sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup
4 tbsp. butter, melted
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt, optional
8 oz. (1 c.) Cheddar cheese, shredded
2 c. corn flakes
4 tbsp. butter, melted

Partially thaw potatoes. Heat oven to 350 degrees.

Mix sour cream, soup, butter, onion, salt, pepper, garlic salt and cheese. Stir in potatoes and place mixture in lightly buttered 9x13 inch pan.