1/2 c. butter
1/4 pt. sour cream
3/4 tsp. salt
1 c. chopped onion
2 c. grated cheese
1 can cream of chicken soup
2 lb. hash browns, partly thawed

Melt butter in 3 quart glass dish. Thaw hash browns for 10 minutes. Add other ingredients to butter. Add only 1/2 cup cheese. Cover (wax paper) cook full power, 20 minutes. Stir once. Remove and sprinkle with rest of cheese and paprika. Return to heat until cheese is melted. These can be baked in a conventional oven also.