2 lbs. (1 bag) frozen shredded hash browns
16 oz. shredded Cheddar cheese
1/4 c. grated onion
2 c. (1 pt.) sour cream
2 cans cream of potato soup

Thaw hash browns and add all the other ingredients. Mix well and place in a 9 x 13 inch greased pan. Paprika and/or parsley flakes may be added before cooking for extra flavor. Bake for 1 hour at 350 degrees until potatoes are soft and cheese is bubbling.