2 lbs. frozen hash brown potatoes
1 c. diced onions
1 can cream of chicken soup
1 pt. sour cream
1 1/2 sticks butter
8 oz. grated sharp cheddar cheese

Thaw potatoes in large bowl. Melt butter. Saute onions in butter, until tender. Add to potatoes along with soup, sour cream and cheese. Salt and pepper to taste; mix well. Place mixture in 9"x13" ungreased baking dish and bake, uncovered 1 hour at 325 degrees.