2 lbs. frozen hash browns, thawed
1/2 c. melted butter
1 tsp. salt, pepper to taste
1/2 c. chopped onion
1 can mushroom soup
1 (12 oz.) carton sour cream
10 oz. grated Cheddar cheese

Combine all ingredients in mixing bowl. Transfer to 9 x 13 inch pan or slow cooker. In oven bake 45-60 minutes, at 350 degrees. In slow cooker on high for 1 hour, then reduce to low for 4-5 hours more. Stir occasionally. Variation: Mix 2 cups crushed corn flakes with 1/4 cup melted butter. Sprinkle on top before baking.