1 (12 oz.) pkg. frozen hash browns
1 can cream of chicken soup
1/2 c. chopped onion
1 stick butter, melted
10 oz. cheddar cheese, grated
1/3 c. milk
1 (8 oz.) carton sour cream
Salt & pepper to taste

Thaw hash brown potatoes just enough to separate. Melt butter. Saute onions. Add milk, soup, sour cream, salt and pepper and 1/2 of cheese. Cover with foil and bake 1 hour at 325 degrees. Uncover and sprinkle rest of cheese on top. Cook 15 minutes more. Can reheat and freeze by adding extra milk to leftovers.