1 (2 lb.) frozen hash browns
1 c. diced onion
2 cans cream of chicken soup
1 (8 oz.) sour cream
1/2 stick butter
12 oz. shredded sharp or mild cheese

Thaw hash browns for 30 minutes. Then add the rest of the ingredients except the butter. Put into a 9 x 13 inch pan and top with pieces of butter. Bake at 1 hour at 375 degrees. Stir twice during baking time.