Cheesy Potato Casserole With Crunchy Cracker Topping

1 (30 oz) bag frozen hash brown potatoes
2 cups sour cream
1 (10.75 oz) can cream of chicken soup
1 medium onion finely chopped
2 cups shredded cheese
salt and pepper to taste
1 sleeve Ritz crackers crushed
4 Tbsp. butter (see recipe)

Preheat oven to 350°F. Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl. Stir in hash brown potatoes. Pour and evenly spread into a greased 9×13" baking dish. In a medium bowl, melt butter and stir in crushed Ritz crackers. Evenly top casserole with buttered crackers. Bake at 350°F for 30-45 minutes.

Cheesy Hashbrown Bake

Cheesy hashbrown bake
1/2 cup butter
2lbs. Velveeta shard cheddar cubed
1 can cream of potato soup
1 cup sour cream (see recipe)
8oz chive & onion cream cheese
1 cup diced onion
2 cups shredded cheddar cheese
Salt
Pepper
Garlic powder
Onion powder
Ground mustard
4lbs shredded potatoes
1/4 cup bread crumbs

Melt butter and Velveeta over medium heat until it forms a smooth cheese sauce. Remove from heat and using an electric mixer mix melted cheese with soup, sour cream, cream cheese, onions, 1 cup shredded cheese, salt, pepper, garlic powder, onion powder, and ground mustard. Mix thoroughly. Grease 9x13" pan. Put the shredded potatoes in the pan and pour cheese mixture on top, mix together thoroughly. Sprinkle top with bread crumbs and 1 cup shredded cheddar cheese. Bake for 1 hour at 350°.