2 (10 3/4 oz.) cans creamy chicken mushroom soup
1 lg. onion, diced
1 (8 oz.) pkg. cream cheese, softened
1 pt. sour cream
1 (32 oz.) bag frozen hash browns
1 c. (4 oz.) Cheddar cheese, shredded
1 (8 oz.) pkg. corn bread stuffing mix
1/2 c. butter, melted

Combine soup, onion, cream cheese, sour cream and hash browns. Place in a greased 9 x 13 inch pan. Sprinkle with cheese. Using a rolling pin, crush stuffing mix, until there are no large pieces. Combine stuffing mix (and seasoning packet) with butter. Sprinkle over top. Bake in 350 degree oven for 45 minutes to 1 hour. Serves 12.