Cheese Potatoes
Contributed by Tamara

2 lb bag of frozen hash brown pototoes (the cubed kind, not the 
  shredded)
2 cans cream of mushroom soup (can substitute other cream soup)
1 medium onion
1 small container sour cream 
2 cups of shredded mild cheddar cheese (can subst. other kinds, e.g.,
co-jack, american, etc)
salt and pepper to taste

mix all of the ingredients in a large mixing bowl (I usually thaw the
frozen potatoes for a couple hours before)
pour into large baking dish
bake uncovered for an hour, or until bubbly