1 (2 lb.) pkg. frozen hash brown potatoes
1 pt. sour cream
1/2 c. butter
1 can cream of chicken soup
1 chopped onion
Salt and pepper
1 c. grated Cheddar cheese

Place 2 pounds hash brown potatoes in a 9x13 inch pan. Melt butter in a saucepan, saute onions until clear, blend in sour cream and soup. Pour over potatoes. Sprinkle with Cheddar cheese and salt and pepper to taste. Bake at 400 degrees for 45 minutes.