2 lb. bag frozen hash brown potatoes
1 stick butter, melted
1/2 cup chopped onion
10 oz. sour cream
2 cups shredded sharp cheese
Topping:
1.5 cups crushed corn flakes
1 can cream of chicken soup
1 tsp. salt
1 small clove garlic, minced or 1 tsp. garlic powder
Thaw the potatoes overnight in refrigerator. In a very large bowl, combine potatoes with all other ingredients; mix well and pour into 9x13 casserole dish sprayed with Pam. Spread the topping mixture over the top. Bake at 375 degrees for about 45 mintues.
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