*Warning* Do not make this for your family for Thanksgiving unless you are prepared to make it every year thereafter.

2 lbs. frozen or fresh hash browns, (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 26 oz can cream of chicken soup
1 pt. sour cream
1/2 chopped onion
2 cups shredded cheddar cheese
 
Preheat oven to 350 degrees. Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Bake for 1 to 1 1/2 hours When the corners are brown and it is all bubbly it is done!
 
My notes: I really am my mothers kid. She never measured everything and went by taste.  I used two cups kraft natural cheese crumbles (monterey jack, colby and cheddar and then added a additional cup of shredded cheddar cheese. Three cups total) This is one of the recipes you just have to make your own. Play around with the cheese, use the cheeses that you like. You can taste while you are preparing and make your own adjustments. You can use the fresh hashbrowns or the frozen,  I have used the frozen Lynden farm frozen hash browns (Brookshires has those). I have had friends add leftover Thanksgiving cubed ham to the recipe with great success. Enjoy!!!!!