2 lb. pkg. frozen hash brown potatoes (I used cubed not shredded)
1 can cream of mushroom soup
1 c. sour cream
2 c. grated cheddar cheese
1 can Durkee French fried onions

Blend soup, sour cream and cheese. Partially thaw potatoes. Combine potatoes with soup mixture and pour into a greased 9 x 13 inch pan. Bake for 1 hour at 350 degrees. During last 10 minutes, sprinkle onions on top of casserole and return to oven until brown.