1 c. sour cream
1 can condensed cream of chicken soup
1/4 c. butter
1/3 c. sliced green onions
1 1/2 c. shredded cheddar cheese
1 package frozen hash brown potatoes thawed
1/2 c. cracker crumbs
salt and pepper

Mix sour cream, soup, butter, green onions and 1 c. cheese. Put in a greased 3 qt. casserole, gently stir in potatoes, salt and pepper. Top with remaining cheese and cracker crumbs.

Bake at 350°F for 30 minutes or longer if potatoes are frozen.

Serves 10.