2 lbs. frozen hash brown potatoes
1 stick (1/2 c.) butter, melted
1 pt. sour cream
1 c. onion, diced
8 oz. Cheddar cheese, shredded
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
2 c. potato chips, crushed

Thaw hash browns for about 2 hours and separate. Combine all ingredients except potato chips and mix well. Spread mixture in ungreased 9 x 13 inch pan and top with crushed chips. Bake at 375 degrees, uncovered, for 1-1 1/4 hours. Serves 8-10.