2 lbs. frozen hash brown potatoes, defrosted
2 cans cream of mushroom soup
1 pt. sour cream
1 c. water
1 lb. sharp Cheddar cheese, diced
1 tsp. salt
1/2 tsp. pepper
1/2 stick butter
1 medium onion, diced

Mix first 7 ingredients in a 9 x 13 inch casserole dish. Saute onion in butter until onions are transparent; add to rest of ingredients. Bake 45 minutes in 350 degree oven.