Easy Cheesy Potatoes

I don't think I ever posted the runner-up from the Easter Sunday Battle Potato Casserole. This recipe lost in a close contest, but it's still delicious. These are the kind of potatoes I remember from Boy Scout and Methodist Church buffet suppers. They're easy to make and great alongside a steak, a roast, or a big ham.

Easy Cheesy Potatoes
Makes 6 to 8 servings.

1 (2 pound) package frozen hash brown or cubed potatoes, partially thawed. (Hint: Make it easy on yourself and buy hash browns or O'Brien potatoes that also have green and red bell pepper in them. Otherwise, add 1/2 cup chopped green pepper and 1/2 cup chopped red bell pepper to the recipe.)
1 (16 ounce) container sour cream
4 cups shredded Colby/Jack cheese
3/4 cup chopped onion

Preheat oven to 350 degrees.

In large bowl, combine all ingredients except 1/2 cup shredded cheese. Mix well. Place mixture in greased 13 by 9 inch baking dish. Bake 55 to 60 minutes or until potatoes are tender.

Top with remaining cheese; bake 3 to 5 minutes until cheese melts. Let stand 5 minutes before serving.