Hash Brown Casserole

Hash Brown Casserole 30 ounce bag frozen, shredded hash brown potatoes, thawed, drained, and patted dry 1 stick butter 1 large onion, chopped fine 10.5 ounce can Cream of Chicken Soup 16 ounce sour cream 12 ounce block mild cheddar cheese, grated and divided 1 teaspoon black pepper 2 teaspoons salt one sleeve Ritz crackers, crushed and mixed with 1 stick melted butter Preheat oven to 350°. Make sure the potatoes are well drained. In a large microwave safe bowl, cook the onions and butter on high for 1 to 2 minutes or until the butter is melted. Stir in soup, sour cream, most of the cheese, pepper, and salt. Fold in the potatoes. Spoon into a 9 x 13” greased baking dish. Sprinkle with the remaining 1/2 cup of cheese. Top with crushed cracker crumbs/butter mixture. Bake 45 minutes or until bubbly.  CONTACT INFORMATION: Come Sit At My Table P.O. Box 1041 Mt. Sterling, Ky 40353 #potatoes #hashbrownrecipe