30-oz. pkg. frozen shredded hashbrowns, partially thawed
1 c. sour cream
1 c. butter, melted and divided |
2 10-3/4 oz. cans cream of chicken soup
1 onion, diced
50 to 60 round buttery crackers, crushed |
| Mix hashbrowns, sour cream, 1/2 cup butter, soup and onion together; spread in a buttered 13"x9" baking pan. Set aside. Pour remaining butter over crushed crackers; toss gently. Sprinkle over potato mixture; bake at 350 degrees for one hour. Serves 8 to 10. |
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