Hash brown Casserole, Cracker Barrel

2 Pounds hashed brown potatoes, frozen or fresh
16 ounces sour cream
1 can condensed Cream of Chicken soup
1 stick butter or margarine
1/2 cup chopped onion
2 cups grated cheddar cheese

Preheat oven to 350. Grease a 9x13 pan. Place potatoes in pan and season with salt and pepper. Melt butter in microwave. In a bowl add minced onion, sour cream and cream of chicken soup and margarine. Mix together and pour over potatoes. Sprinkle with Cheddar Cheese.

Bake for 45 minutes or until completely warm and cheese is melted.