Thaw & separate 2 lbs. frozen hash browns
1 (8 oz.) pkg. cheddar cheese, grated
1 pt. sour cream
1 lg. onion, chopped (opt.)
2 cans cream of potato soup or 1 stick melted butter & 1 can cream of mushroom soup

Mix together and pour into 9 x 13 inch pan. Top with generous portion of Parmesan cheese or potato chips. Dot with butter, cover and let stand in refrigerator overnight. Bake at 350 degrees for 1 1/2 hours or until top is brown.