2 lbs. frozen hash browns
3/4 stick butter, melted
1 c. chopped onion
8 oz. shredded cheddar cheese
1 pt. sour cream
1 tsp. salt
1/2 tsp. garlic salt
2 cans cream of chicken soup, undiluted

Put hash browns into 9x13 ungreased pan. Combine other ingredients and pour over potatoes. Top with 2 cups crushed cornflakes. Bake at 350 degrees for 1 hour 15 minutes.

Variation: Reduce the soup to 1 can and adds 1/2 cup chopped onion and 1/2 cup melted butter to the cornflake topping.