1 stick butter, melted
1 c. sour cream
1 can cream of chicken soup
1/2 c. chopped onion
8 oz. shredded cheddar cheese
1 tsp. salt
1 tsp. pepper
1 (2 lb.) bag frozen hash brown potatoes (thawed a little)

Combine butter, sour cream, soup, onions, and cheese in a large mixing bowl. Add potatoes; mix together well and put into 2 greased casserole dishes. Bake at 350 degrees for 45 minutes to 1 hour. This may be topped with crushed corn flakes and butter. Freezes well.