1/2 c chopped onion

2 can cream of chicken soup (10.5 oz each)

1 pkg sour cream (8 oz)

1/2 tsp salt

1/4 tsp pepper

1 pkg diced hash brown potatoes, frozen (2 lbs)

1/2 c melted butter, divided

1 – 2 sleeves of Ritz crackers

Test Kitchen Tips: Every oven is different. At 45 minutes ours weren’t bubbly. We cooked them for another 10 minutes and it was perfect.

Preheat oven to 350 degrees. Mix the first five ingredients and 1/4 cup of the melted butter in a mixing bowl.

Add hash browns and mix well.

Pour into a greased 9 x 13 pan.

Crumble Ritz crackers and mix with remaining melted butter.

Sprinkle on top of the potato mixture.

Bake for 45 minutes.