Potato Casserole - cooking recipe

Ingredients

2 lb. frozen, cubed hash browns, thawed
1 1/2 sticks melted oleo
1 can cream of chicken soup
1 (8 oz.) pkg. shredded Cheddar cheese
1/2 pt. sour cream
1 tsp. salt
1/4 c. chopped onion

Preparation

Boil potatoes and cool.
Put in the refrigerator.
These will keep a week or longer.