1 (2 lb.) bag frozen hash browns
1/2 c. (1 stick) butter, cubed small
1 can cream of mushroom soup
1 pt. sour cream
1 tsp. salt
1 (16 oz.) pkg. Velveeta cheese, cubed small
2 tbsp. onion, finely minced

Combine all ingredients in a large bowl. Mix well until all potatoes are coated. Bake uncovered in 9 x 13 inch pan (glass is best) at 350 degrees for 1 hour and 20 minutes or until browned.