2 lb hashbrowns; frozen
1/2 cup butter, melted
1/2 cup onion; minced
8 oz sour cream
10 3/4 oz cream of chicken soup; condensed
2 cups colby cheese; or sharp cheddar cheese

1. Preheat the oven to 350F.

2. Place potatoes in a greased 9×13 inch pan. Season with salt and pepper.

3. In a bowl, mix together minced onions, sour cream, cream of chicken soup, and melted butter.

4. Pour soup mixture over potatoes; sprinkle with cheese.

5. Bake for 45 minutes, or until all is completely warm, and the cheese begins to melt.