2 lb. hash brown potatoes, thawed
1/2 c. onion, chopped
1 can cream of chicken soup, undiluted
1 c. Cheddar cheese
1 stick butter, melted
1 1/4 c. sour cream
1 tsp. salt
1/2 tsp. pepper

Put all ingredients in 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Save 1/4 cup of the cheese to sprinkle on top 10 minutes before done.