1 c. sour cream
1 can cream of mushroom soup
1/4 c. melted butter
1/4-1/2 c. chopped onion
1 1/2 c. shredded Cheddar cheese
3 lb. potatoes, peeled, cooked, cubed (I use frozen hash brown potatoes in bag)
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. cracker or dry bread crumbs

Mix sour cream, soup, butter, onions and 1 cup cheese in lightly greased 3 quart casserole. Gently stir in potatoes, salt and pepper. Top with remaining cheese and crumbs. Bake in 350 degree oven 30-45 minutes.