2 (10 oz.) boxes frozen hash brown potatoes, thawed or 6 potatoes, peeled & chopped
1 tsp. salt
1/2 tsp. pepper
2 tbsp. minced onion (or more)
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1/2 c. grated cheddar cheese
4 tbsp. butter

Mix potatoes with salt, pepper, onion, soup and sour cream. Pour into a 2 quart casserole. Sprinkle cheese on top and dot with butter. Bake at 350 degrees for 1 hour, or until brown and bubbly.