2 lb. bag frozen hash brown potatoes
1/2 c. melted butter
1/4 c. chopped onion
1 can cream of chicken soup
10 oz. cracker barrel cheese, grated (X sharp)
1 pt. sour cream (2 c.)
Bread crumbs, Progresso plain

Thaw potatoes in large bowl 45 minutes. Then mix well with other ingredients. Place in 13 x 9 inch pyrex dish and top with unbuttered crumbs. Bake at 350 degrees for 1 hour or less.