2 lg. pkgs. Ore-Ida shredded hash browns (thawed and separated)
1 chopped onion (med.)
2 cloves garlic (minced)
1 cube butter
2 cans cream of chicken soup
1 lg. carton sour cream
1/2 block shredded cheese
1-2 c. crushed corn flakes

Saute onion and garlic in butter until soft. Add to potatoes in large mixing bowl. Add chicken soup, sour cream and shredded cheese. Mix well and put in 9x13 baking dish. Top with additional grated cheese and corn flakes. Dot with butter. Bake at 350 for 45 minutes.