2 lb. bag frozen hashbrown potatoes
1 pint dairy sour cream
1 (10 oz.) can cream of chicken soup
1/4 cup (1/2 stick) melted butter
1/4 to 1/2 cup minced onion
8 oz. grated sharp cheddar cheese

Put partially thawed potatoes in greased 9x13-inch baking dish. Combine all ingredients except the cheese and pour over the potatoes. Top with the cheese.

Bake at 375°F for 60 to 90 minutes uncovered until hot and bubbly.