2 cans cream of chicken soup
1 (6 oz.) sour cream
1/2 tsp. salt
1/2 tsp. pepper
1 (#2) bag frozen hash brown potatoes
10 oz. pkg. shredded cheddar cheese
1/2 c. chopped onion

Thaw potatoes. Combine all ingredients, mixing well. Sprinkle with paprika. Bake at 350 degrees for 1 hour in 13 x 9 inch pan.