2 pounds frozen hash brown potatoes
1 cup diced onions
1 can cream of chicken, mushroom or celery soup
1 pound sour cream
½ cup butter
8 ounces cheddar cheese, grated
salt and pepper,  to taste
1 cup crushed potato chips

Butter or spray a 9×13-inch casserole dish with oil. Thaw potatoes for ½ hour. In a large bowl, add the potatoes, onions, soup, sour cream, butter, cheddar cheese, and salt and pepper. Transfer to the casserole dish. Top with potato chips. Bake at 375 F for 1 hour. Serves 12-15. This is a great potluck dish, and will reheat beautifully. Will last for days in the fridge.