2 lb. frozen hash brown potatoes
8 oz. sour cream
2 cans undiluted cream soup (chicken, mushroom, celery or combination)
2 pkgs. grated Cheddar cheese (one recipe I have calls for Cheez Whiz)
1 lg. onion, minced
1 stick butter
Salt and pepper to taste
1 tsp. dill or less, if that appears to be too much

Mix all ingredients and bake for one hour at 350 degrees. Note: It is easier to mix the ingredients if the potatoes are thawed at least partially before you begin preparation. Buttered crumbs or corn flakes may be spread over the casserole before baking.