Step 1

Melt your butter in a sauce pan over medium heat.

Step 2

Add in your onions and saute until translucent.

Step 3

Take your saucepan off of your heat and mix in your sour cream.

Step 4

Mix together your thawed hashbrowns and 2 cups of shredded cheese in a large bowl.

Step 5

Salt and pepper to taste.

Step 6

Pour your butter mixture in and gently mix until everything is mixed up evenly.

Step 7

Spread out your hashbrown mixture in a Casserole Crock or 6-quart crock pot.

Step 8

Sprinkle remaining cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.