1/2 stick butter
1 onion, chopped
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of mushroom soup, undiluted
1 (8 oz.) carton sour cream
1 c. Cheddar cheese, shredded
1/4 tsp. dillweed
Parsley
Paprika

Place butter in a glass 9 inch pie plate. Microwave on High 1 minute to melt. Stir in onion. Cover with waxed paper. Microwave at High 1 1/2 to 2 minutes. Combine onion and remaining ingredients except spices in a 2-quart glass baking dish. Sprinkle with dillweed, parsley and paprika. Cover with waxed paper. Microwave at High 15 to 20 minutes.