INGREDIENTS
1
bag (2 pounds) frozen southern style hasbrowns, thawed
3/4 cup
melted butter (divided)
1 pint
sour cream
1 can
cream of chicken soup
1 cup
finely chopped onion
1 tsp
garlic salt
1/2 tsp
black pepper
2 cups
Cheddar cheese, shredded
2 cups
cornflakes, crushed