1 - (26 oz) bag frozen, shredded hash brown potatoes
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
1/2 - cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 - 16 oz package cubed ham (I used Farmland $2.50 @ Super Walmart)
1 1/2 cups shredded cheddar cheese (or a bit more if you like)

Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve.

Crockpot Directions:
Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.