Pittsburgh Potatoes - cooking recipe

Ingredients

1 (2 lb) bag frozen hash browns
1 (10 3/4 ounce) can cream of mushroom soup do not add water (I use cream of chicken)
1 (16 ounce) container sour cream (light or fat free)
1 small onion, chopped (optional)
4 cups fancy shredded sharp cheddar cheese
salt and pepper (I do not use salt but rather garlic pepper)
cayenne pepper (optional)

Preparation

Preheat oven to 375.
In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
Spread mixture evenly in to a 13x9 glass baking pan.
Bake for 45 minutes.
Let cool for about 3-5 min and serve.
Also good the reheated.