2 pounds grated (hash brown) potatoes
1 (10.75 ounce) can cheddar cheese soup (cream of chicken soup can be used)
8 ounces grated sharp cheddar cheese
16 ounces sour cream
1 tablespoon butter
1/2 red onion
1 1/2 teaspoons salt
1 tsp black pepper
Preheat oven to 350 degrees F.
Melt butter in a skillet and use it to saute the onion. Add 1/2 teaspoon salt during this process to help draw moisture out of the onion and prevent burning.
Combine the potatoes, onion and butter, soup, sour cream, remaining teaspoon of salt, and pepper. Mix well and pour into a casserole dish.
Top with cheese and butter; bake for 60 minutes or until all cheese is melted and hot.