1 (24 oz.) frozen shredded hash browns
1 tsp. salt
1/2 tsp. pepper
1/4 c. onion, minced
1 (10 3/4 oz.) can cream chicken soup
1 1/2 c. sour cream
1 c. grated sharp cheddar cheese
2 tbsp. butter

Thaw hash browns. Mix with salt, pepper, onion, soup, and sour cream in 9 x 13 inch pan. Sprinkle cheese on top. Dot with butter. Bake uncovered at 350 degrees for 1 hour or until brown and bubbly. Serves 8.