I love this new recipe I tried for cheesy potatoes. You can find it here, but here it is with my adaptations:
2 lbs dried hash browns (rehydrated)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 can evaporated milk
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste
1. Defrost potatoes, (or rehydrate) melt butter, and mix together all ingredients. Top with french fried onions, and a little cheese, if desired.
2. Bake at 350 degrees for 1 hour in a 9x13 baking dish.