1 lg. bag frozen cubed hash browns, thawed
2 cans cream of potato soup
1 (16 oz.) container sour cream
1 lg. bag grated Cheddar cheese
1 sm. onion, chopped

Preheat oven to 425 degrees. Combine ingredients, holding back 1/2 bag of cheese. Bake at 425 degrees for 2 hours (cut cooking time by 1 hour if you heat hash browns in microwave until hot). Last 15 minutes, add last 1/2 of cheese.