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