Hashbrown casserole

Hashbrown Casserole
(Can add spicy sausage, but I can't eat pork products. So I do half batches, one with sausage and one without)

Preheat oven to 350*

2 lbs frozen hashbrowns
1/2 c butter (1 stick), melted
1 can cream of chicken soup (make it vegetarian if you want by using cream of mushroom soup)
1 pt sour cream
1/2 c onion, chopped (I saute the onions because they taste better than raw)
2 c cheese, grated (I use colby jack because it's the best cheese on everything)
1 tsp salt
1/4 tsp pepper

Mix together, bake for 45 minutes