32 oz. pkg. frozen hash brown potatoes, thawed
3/4 c. melted butter, divided
1/4 c. chopped onion
10 3/4 oz. can cream of chicken soup, undiluted
8 oz. carton sour cream
1 c. shredded cheddar cheese
2 c. crushed round, buttery crackers

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 quart shallow casserole dish. Stir remaining butter into crackers and sprinkle over potato mixture. Bake at 350 degrees for 40 to 50 minutes. Shredded hash browns are better than cubed. Yields 10 to 12 servings.