1 lg. bag hash browns (frozen type)
1 pt. sour cream
2 cans cream of chicken soup
1 c. cheddar cheese, shredded
1/2 c. butter
2/3 c. chopped onions

TOPPING:

1 c. croutons coated with 4 tbsp. butter

Heat butter with soup. Blend sour cream, onions and cheese into soup. Stir in potatoes. Place in buttered 2 1/2 quart dish. Apply topping. Bake at 350 degrees for 45 minutes.