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Submitted by: Joanne McDonald from British Columbia, Canada
Originally shared on the web 02/23/2011

30-oz. pkg. frozen shredded hashbrowns, thawed
2 c. sour cream
2 10-3/4 oz. cans cream of mushroom soup
1 onion, chopped
2 to 3 c. shredded Cheddar cheese, divided

Combine hashbrowns, sour cream, soup, onion and 2 cups cheese together; mix well. Spread into a lightly buttered 13"x9" baking pan; sprinkle with remaining cheese. Bake at 350 degrees for one hour. Makes 8 to 10 servings.