2 lb. frozen hash brown potatoes
1/4 c. chopped onion
2 (10 oz.) cans cream of potato soup
2 c. sour cream
2 c. grated Swiss cheese
1 1/2 c. toasted sliced almonds

Mix all ingredients (except 1/2 cup toasted almonds). Pour into 9 x 13 inch pan. Bake at 350 degrees for 1 hour. When finished baking, sprinkle 1/2 cup toasted almonds over top. Yield 10-12 servings.