1 (32 oz.) bag frozen cubed hashbrowns
1 sm. onion, finely chopped
2 cans cream of chicken soup
2 c. Cheddar cheese, shredded
4 c. bread crumbs
1/2 c. butter, melted

In large mixing bowl combine potatoes, onions, undiluted soup, cheese and 2 cups (reserve 2 cups) of bread crumbs. Mix well. Spray 2 quart casserole with non-stick spray. Pour into potato mixture. Melt butter.

Combine with remaining 2 cups of crumbs. Mix well and sprinkle over top of potatoes. Bake uncovered at 350 degrees for 45 minutes. Makes about 10 servings.