2 lb. frozen hash brown potatoes
1 can cream of chicken soup, undiluted
1/2 c. onion, finely chopped
1 tsp. salt
1/2 tsp. pepper
1/2 c. butter, melted
6 c. crushed rice cereal
2 c. grated Cheddar cheese
16 oz. pkg. sour cream

Break up potatoes. Combine soup, sour cream, cheese, onion, salt and pepper. Add to potatoes. Mix well. Put in two 9 x 13 inch baking dishes. Combine butter and crushed crumbs. Mix until coated. Sprinkle over potato mixture. Bake in 350 degree oven until done (50 - 55 minutes). Makes two casseroles.

Wonderful for potluck. To make one-casserole divide above ingredients in half. This can be assembled the day before; refrigerate.