1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1 c. sour cream
1 c. grated Cheddar cheese
1 sm. onion, grated
1/2 c. melted butter
1 can French fried onions

Thaw hash browns. Mix everything with the potatoes except the canned onions. Pour into large pyrex dish and bake at 350 degrees until bubbly. Take dish out of oven and top with canned onions. Return to oven and turn off. Leave in for 5 minutes, then serve.