2 lb. frozen diced hash browns
1 can cream of chicken soup
8 oz. shredded cheddar cheese
1 lg. onion, chopped
2 C. sour cream
1/2 C. melted butter
Salt and pepper to taste

Mix all ingredients together and place in 13 inch by 9 inch baking pan. Bake for 1 hour at 350°.

VARIATIONS: Toss 2 cups corn flakes in 1/3 cup melted butter. Put on top of potato mixture the last 15 minutes of baking. Excellent! This dish freezes well. Thaw before baking or bake frozen and increase baking time to 2 hours. (Ginny Tennant/Mary Ledy)