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Copyright © 2004  by  Amber Lee.  

32 ounce package frozen shredded hashbrowns
1 cup cold milk
2 Tbsp cornstarch
1 tsp chicken bouillon
1/2 tsp salt
1/2 cup chopped onion
1 cup sour cream
2 cups grated cheddar cheese (or bread crumbs tossed with melted butter)

1. Spread hashbrowns in the bottom of a 9x13-inch baking pan.
2. In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt, and onion.  Heat to a boil, stirring constantly. 
3. Remove sauce from heat and stir in sour cream. Pour over hashbrowns.
4. Top with grated cheese. Cover with aluminum foil and bake at 375 F for 1 hour.  (Increase cooking time by about 15 minutes if using diced hashbrowns.)