2 lb. bag frozen hash brown potatoes
2 tbsp. butter, melted
1 c. chopped onion
2 c. sour cream
2 c. shredded Cheddar cheese
1 can low sodium cream of chicken soup, undiluted
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. butter
2 c. bread crumbs

Preheat oven to 350°F.

Thaw hash brown potatoes. Sauté onions in 2 tbsp. butter until translucent. Toss bread crumbs in remaining 1/4 cup butter (add more if needed, since we've reduced the butter amount in this recipe by half).

Combine other ingredients in a casserole dish, with hash browns at the bottom; sprinkle with cheese and top with buttered bread crumbs.

Bake in a preheated 375°F oven for about 30 minutes or until top is bubbly and lightly golden.