1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1 (16 oz.) container sour cream
2 1/2 c. shredded cheddar cheese
1/2 c. chopped onion
1 tbsp. Wyler's chicken-flavor instant bouillon

Preheat oven to 350 degrees. In large bowl, combine all ingredients and mix well. Turn into buttered 13 x 9 inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with 1/2 cup additional shredded cheese (if desired); bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. (Makes 6 to 8 servings.)