Cheesy Hashbrown Potatoes

Ingredients:

• 1 can (10.5 oz) condensed cream of mushroom soup
• 8 oz. sour cream
• ¹/₂ cup melted butter
• 1 package (30 oz.) frozen hashbrowns, thawed
• 1 medium onion, chopped
• 2 cups shredded Cheddar cheese

Instructions:

• Preheat oven to 350^o
• Stir the soup, sour cream, butter, potatoes, onion, and cheese in a 13x9 pan
• Bake for 45 minutes