Funeral Potatoes

 2 cans cream of chicken soup

1 pint sour cream

2 cups grated cheese (or more)

1 cube melted butter

1 medium yellow onion, diced.

1 large bag of unseasoned cubed hashbrowns

• In a large bowl mix sour cream, chicken soup, grated cheese, and melted butter.
• Add onion and mix
• Fold in hashbrowns
• Add salt and pepper to taste. 
• Transfer to a large dripper pan

Bake at 350F for 45 minutes to an hour.