Hash Brown Casserole

1 package (30 ounces) Country Style shredded hash brown potatoes

2 cans cream of chicken soup

2 cups shredded sharp cheddar cheese

1 pint sour cream

minced onion*

one sleeve Ritz Crackers

1 stick melted butter

Put your hash brown potatoes in a large bowl and let them thaw…I lay waxed paper over the top.

After potatoes have thawed, mix the soup, cheese, sour cream and onion together and pour over the potatoes…mix together…place in your baking dish, and bake at 350 degrees for 45 minutes to one hour.  (I use a larger sized baking dish – 15 x 10 x 2 – 4 quart)

While that is baking, crumble your crackers and mix in the stick of melted butter…letting it sit in the bowl until you're ready for it.

After the first baking, take the dish out of the oven..crumble your cracker and butter mixture over the top.  Return to the oven for 15 additional minutes.

*I don't use a whole onion – I use around two tablespoons of minced onion.  The onion is for flavor in this dish – it's not about the onion.  Experiment with the onion to your taste.