1 (2 lb.) pkg. frozen hash brown potatoes
1 stick butter
1 tbsp. minced onion
1 tsp. salt
4 c. cornflakes, crush a little
1 can cream of chicken soup
8 oz. cheddar cheese, shredded
Garlic salt to taste
1 pt. sour cream

Partially defrost hash browns. Mix all ingredients except 1/2 stick butter and cornflakes. Pour into 9x13 pan. Melt remaining butter and mix with cornflakes and spread on top of mixture. Bake uncovered in 350 degree oven for 1 hour and 15 minutes. Serves 12. Can be made in advance and refrigerated until ready to bake.