24 oz. frozen hashbrowns
2 c. sour cream
1/2 stick butter
1 can cream chicken soup
1 tbsp. onion
2 c. shredded Cheddar cheese

Thaw and drain potatoes. Combine sour cream, soup and butter. Mix well. Add salt, onion and cheese. Blend in potatoes.

Topping: 2 cups crushed potato chips with 2 tablespoons melted butter. Bake uncovered at 350 degrees for about 50 minutes.