2 lb. frozen hashbrown potatoes
2 tbsp. minced onion
1/4 c. melted butter
1 can cream of celery soup or cream of chicken
1 tsp. salt
1/2 tsp. pepper
16 oz. sour cream
2 c. grated cheddar cheese

Thaw hashbrowns and mix all ingredients together and bake in a 9 x 13 pan for 1 hour at 350 degrees.