Potato Casserole
(Florence Dunn)

1 (2-pound bag) frozen hash brown shredded potatoes
16-oz. carton sour cream
1 (10.5-oz.) can cream of chicken soup
3/4 cup onion, diced
3/4 cup melted butter
salt and pepper to taste
14-oz. shredded Cheddar cheese

Put hash browns in bottom of buttered 9x13x2-inch baking dish. In a large mixing bowl, combine the sour cream, chicken soup, onion, butter, salt and pepper, and shredded cheese.  Sprinkle over potatoes and bake in 375 degree oven for 50 minutes, or until bubbly.