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

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