2 lbs. frozen hash brown potatoes
1 can cream of chicken soup
1 (8 oz.) pkg. shredded Cheddar cheese
1 tsp. salt
1 tsp. pepper
1 sm. onion, chopped
1 c. sour cream
3/4 c. butter

Put hash browns in a 9 x 13 inch casserole, well greased. Sprinkle with salt and pepper. Pour soup over potatoes; saute onions in butter (1/2 cup) and pour over potatoes. Stir well. Spread sour cream on top; add shredded cheese. Pour 1/4 cup melted butter over all. Bake at 350 degrees for 1 hour.