2 lb. hash brown potatoes
1 stick butter
1 can cream of chicken soup
1 chopped onion
1 c. sour cream
2 c. Cheddar cheese
1 c. Mozzarella cheese

Melt butter in pan. Sauté hash browns together with butter (lightly browned). Add chopped onion (do not let onions caramelize; don't overcook). Add soup. Mix well. Bring to a boil. Mix sour cream and cheese. Mix well. Remove from heat. Place in greased 9 x 13 pan.

Bake at 350°F for 1 or 1 1/2 hours. Let stand for 5 minutes.