4 lb. frozen Ore-Ida hash browns, thawed
2 cans cream of chicken soup
1 lg. sour cream
2 sticks butter, melted
1 c. onions, chopped
16 oz. Cheddar cheese, shredded
Salt & pepper to taste

Squeeze all the excess moisture from the frozen hash browns. Mix together butter, soup, sour cream and onions.

In a large greased pyrex pan (at least 9 x 13 inches), place half the potatoes and half the soup mixture. Salt and pepper this and sprinkle 1/2 cheese on top. Put remaining potatoes on top, salt and pepper and add rest of soup mixture. Top with remainder of cheese. Bake at 300 degrees for 1 1/2 hours. Can add broccoli.