1 (10.75 ounce) can condensed cream soup (cream of potato, celery, chicken or mushroom)
1/2 cup chopped onion or 3 green onions, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
paprika to taste
Place thawed potatoes in a bowl; add the sour cream, cheddar cheese (retain ¼ cup for the top), cream soup, onions, salt and pepper and mix well. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle top with cheddar cheese and paprika. Bake, uncovered, at 350 degrees F for 45-60 minutes or until heated through. Refrigerate any leftovers.