FUNERAL POTATOES - Ann Durfey

 1 ONION, sauteed in 1 Tbsp Butter
2 lbs HASH BROWNS
1/2 cup BUTTER
2 cans CREAM OF CHICKEN SOUP
1 pint SOUR CREAM
1/2 tsp SALT
1/2 to 1 tsp MONTEREY STEAK SEASONING
1 tsp GARLIC
3 cups CHEESE (Longhorn, Cheddar or combination), loosly packed

Saute onion until translucent, mix all ingredients together

TOPPING:
1 1/2 cups CORNFLAKES, crushed

4 Tbsp BUTTER, melted

Combine cornflakes and butter, sprinkle evenly over top of casserole

Bake in 9x13 pan at 350 degrees for 40 to 50 minutes or until heated and bubbly.