Hash Browns Casserole

I like this casserole because you can eat it with breakfast, lunch or dinner. I always make sure my soup and sour cream is mixed well before adding the other ingredients. I found this recipe in Cracker Barrel recipe book and have made a few changes.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1 (26 ounce) bag frozen hash browns, thawed
• 1 (10 1/2ounce) can  cream of chicken soup, undiluted
• 1  cup sour cream
• 1  cup butter, melted and divided
• 2 (8 ounce) bags  shredded cheddar cheese, divided
• 1  medium onion, chopped
• 36  Ritz crackers, crushed (1 sleeve)

Directions

1. Preheat oven 350 degrees.
2. Mix soup and sour cream.
3. Mix in thawed shredded hashbrowns.
4. Mix in 1 package shredded cheese, onion and 1/2 cup melted butter.
5. Spread in a buttered 13x9x2 inch pan.
6. Mix Ritz crackers, 1 package shredded cheese and 1/2 cup melted butter until crumbly.
7. Sprinkle cracker mixture on top of hashbrown mixture.
8. Bake for 45 minutes.