2 lbs. frozen hashbrowns, partially thawed
1/2 c. chopped onions
2 c. shredded Cheddar cheese
1 c. sour cream
1 can cream soup (mushroom, chicken or celery)
1/4 c. butter
2 c. crushed potato chips

Mix hashbrowns, onions, cheese, sour cream, and soup together and put in greased casserole dish. Top the mixture with dots of butter and then crushed chips. Bake for 45 minutes. Note: Can be made ahead and refrigerated. Serves 4-6.