2 lb. pkg. frozen hash browns
1/2 c. melted butter
1/4 tsp. salt
1/2 c. chopped onion
16 oz. sour cream
1 can mushroom soup
1 c. grated cheese
1 c. "cubed" cheese

Mix all ingredients and pour over frozen vegetables. Pour into greased 2-quart dish. (Can refrigerate a day or so. Good to set out 2 hours before heating.)

Bake at 350°F for 75 minutes.