4 cans cream of potato soup
3 pkg. (24 oz. pkg.) frozen shredded hash brown potatoes
16 oz. sharp grated Cheddar cheese
3 1/2 c. sour cream
1/3 c. instant chopped onions

THAW HASH BROWNS COMPLETELY. In a large bowl combine all ingredients together. Pat into greased 1 x 11 x 24 cookie sheet or two 11 x 13 inch cookie sheets. Sprinkle with paprika (optional). Bake at 350 degrees for 1 1/4 hours. Let stand 15 minutes before cutting. Top will be brown and mixture bubbly.