1 to 2 lb. hash browns
16 oz. sour cream
1 can cream of chicken soup
1 stick butter
1/2 c. chopped onion
2 c. grated sharp Cheddar cheese

Place potatoes in a greased 9 x 13-inch pan. Season with salt and pepper. In a bowl, add minced onions and mix together sour cream and cream of chicken soup; mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar cheese and butter that you have cut into cubes.

Bake at 350°F for 45 minutes or until all is completely warm and cheese is melted.