2 (24 oz.) boxes frozen hash brown potatoes, thawed
1 pt. sour cream
2 stick butter
1 tbsp. dried minced onion (soak 10 minutes in water)
1 can cream of chicken soup
2 1/2 c. shredded cheddar

Melt 1 stick butter. In large bowl, add sour cream, soup, onion, melted butter, and cheese. Mix well. Add salt and pepper to taste. Add hash browns, shredding them as you put them in. Mix well. Put into 9 x 13 greased pan. Sprinkle with bread crumbs. Melt other stick of butter, drizzle on top. Bake, uncovered, for 1 hour at 350 degrees.