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Heat oven to 350°F.
In large bowl, combine sour cream, condensed soup and melted butter. Stir until well blended. Add garlic salt, chopped onions, partially thawed hash brown potatoes and shredded cheese. Stir until well blended.
Spoon into ungreased 13x9-inch (3-quart) casserole or glass baking dish.
Bake uncovered 45 minutes or until potatoes are tender. Let stand 5 minutes before serving.