2 lb. frozen hash brown potatoes
1 can cream of chicken soup
2 c. shredded cheddar cheese
salt & pepper to taste
1/2 c. butter
2 c. sour cream
1/2 c. chopped onions
bread crumbs

Spread potatoes in bottom of 9 x 13 x 2 pan. Combine remaining ingredients and pour over potatoes. Top with buttered bread crumbs.

Bake at 350°F for 50 to 60 minutes.