Name: Even Better Cheesy Potatoes
Ingredients: 6 tablespoons butter; 1 small onion, chopped; 3 cloves garlic, minced; 1 (2 pound) package frozen hash brown potatoes, thawed; 3 cups shredded Mexican cheese blend; 1 pint sour cream; 1 (10.75 ounce) can condensed cream of chicken soup; 2 cups crushed corn flakes; 2 tablespoons melted butter; 2 teaspoons garlic salt

Ingredients

6 tablespoons butter
1 small onion, chopped
3 cloves garlic, minced
1 (2 pound) package frozen hash brown potatoes, thawed
3 cups shredded Mexican cheese blend
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups crushed corn flakes
2 tablespoons melted butter
2 teaspoons garlic salt

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Melt 6 tablespoons butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is slightly softened, 5 to 10 minutes. Set aside off heat.
Combine potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a bowl; transfer to a 9×13-inch baking dish.
Combine corn flakes, 2 tablespoons melted butter, and garlic salt in a bowl; sprinkle over potato mixture. Cover the baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil; continue baking until topping is lightly browned, about 30 minutes more.