Jewish Potatoes

1 (32 ounce) package frozen hash brown potatoes
1/2 cup melted margarine
8 ounces shredded Cheddar cheese
1 cup onions, chopped
1 pint sour cream
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon garlic salt
1 cup corn flakes
1/4 cup melted margarine

Partially defrost hash browns. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream, soup and spices. Put into a greased 13 x 9-inch dish. Sprinkle Corn Flakes on top of potatoes; pour the 1/4 cup margarine over corn flakes. Bake uncovered at 350 degrees F for 1 hour and 15 minutes.