1 (2 lb.) pkg. frozen hash brown potatoes, thawed
2 cans cream of chicken mushroom soup
1 (16 oz.) container sour cream
1/2 c. softened butter
1 c. shredded Cheddar cheese
1 sm. onion, chopped

In large saucepan melt butter, stir in soup, sour cream, cheese, onion and salt and pepper to taste. Pour over potatoes in 9 x 13 inch pan and stir together.

TOPPING:

4 tbsp. melted butter
2 c. bread crumbs or cornflakes

Mix melted butter and bread crumbs together. Sprinkle over potatoes and bake at 350 degrees for 1 hour.