2 lbs. frozen hash browns
2-4 tbsp. chopped onion
2 c. sour cream
2 cans cream of potato soup
2 c. grated Swiss cheese
3/4 c. slivered almonds

Mix together soup, sour cream and cheese. Butter a 9x13 inch pan. Break hash browns apart into pan. Sprinkle onions over potatoes. Spoon sour cream, soup and cheese mixture over potatoes and onions; mix slightly. Bake at 350 degrees for 1 to 1 1/4 hours. Before serving, sprinkle with almonds.