1 (16 oz.) bag hash brown potatoes (2 lb.)
1 (16 oz.) sour cream
12 oz. shredded cheddar cheese
1 can cream chicken soup, undiluted
1/2 c. chopped onions
1/2 c. melted butter
1 tsp. season salt

Mix all ingredients together. Pour into 8 x 12 baking dish. Bake covered for approximately 1 hour. Uncover and continue to bake another 15-30 minutes.

NOTE: Potatoes can be prepared, refrigerated and cook at a later time.