2-lbs. frozen hash browns potatoes (thawed)
1 c diced onion
1/2 c butter
1 can cream of chicken soup
1-lb. carton sour cream
8-oz sharp cheddar cheese, grated
1 tsp salt
1/4 tsp pepper

Sauté onions in butter. Add remaining ingredients. Mix together in greased 9 x 13 glass pan.

Bake at 350 for 1 hour. Do not cover while baking.

You may substitute cream of mushroom or cream of celery for the cream of chicken soup.