1 (32 oz.) pkg. hash brown potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 pt. sour cream
1/2 c. melted butter
1/2-1 c. chopped onion (I use less)
1-2 c. American cheese (shredded) (I use Velveeta type cheese and cut it in cubes.)

Can be covered and put in refrigerator until ready to bake (up to 24 hours). Bake for approximately 45 minutes at 350 degrees.