1/2 cup of chopped onion
1 can of condensed cream of chicken soup
2 cups of sour cream
1 teaspoon of salt
4 turns of the pepper grinder
2 cups of shredded cheddar cheese
2 pound bag of frozen southern style diced or shredded hash brown potatoes, thawed
3 tablespoons of unsalted butter, melted
1/2 sleeve of Ritz crackers, crushed
Preheat oven to 350 degrees. Butter or spray a 9 x 13 inch baking dish; set aside.
Melt butter in a large skillet over medium heat, and saute the onion just until soft, but not browned. Stir in the soup, sour cream, salt, and pepper until well mixed. Stir in the cheese until blended in well. Add the shredded potatoes and mix. Taste and adjust seasoning. Turn out into prepared baking dish. Mix the 3 tablespoons of melted butter with the cracker crumbs and sprinkle evenly over the top of the casserole. Bake at 350 degrees for 40 to 45 minutes, or until hot and bubbly.
recipe source: Deep South Dish
shared at thanksgiving recipe and craft link up