2 pounds frozen hashbrown potatoes (or 30-ounce shredded bag)
1 small onion, diced
1 can cream of chicken or mushroom soup
16 ounces sour cream
1 teaspoon garlic salt
1 cup shredded cheese

Mix ingredients together. Put in a 9-by-13-inch pan or a 2 1/2 quart casserole dish. Bake covered at 350 degrees for 1 1/2 hours.