Sour Cream Potatoes - cooking recipe

Ingredients

2 lb. frozen hash browns, thawed
8 oz. Cheddar cheese, grated
1 can cream of chicken soup
1 large carton sour cream
1 tsp. salt
1 onion, diced
garlic salt to taste
pepper
2 c. cornflakes, crushed
1 stick margarine

Preparation

Mix altogether, except cornflakes and butter.
Place in large casserole and bake at 350\u00b0 for 45 minutes.
Top with cornflakes and butter.
Bake 15 minutes longer.