1 (2 lb.) pkg. frozen hashbrown potatoes
1 c. diced onion
1 can cream of mushroom soup, undiluted
1 (16 oz.) container sour cream

TOPPING:

1 stick butter, melted
Grated cheddar cheese about 2 cups

Let frozen potatoes set out for about 1 hour so they break apart easily. Then mix potatoes, onion, soup and sour cream. Put into buttered 9x13 inch pan. Pour melted butter over top and sprinkle with cheddar cheese.

Bake, uncovered at 375 degrees for 1 hour.