2 lb. bag hash browns
1 can cream of mushroom soup
1 can cream of celery or chicken soup
1 (16 oz.) sour cream
2 sticks butter
1 medium onion, chopped
2 c. shredded Cheddar cheese
1 sleeve Ritz crackers
salt and pepper to taste

Thaw hash browns. Mix soup and sour cream. Melt 1 stick butter, pour over potatoes and mix. Add soup mixture, onion, salt and pepper. Mix thoroughly. Put in oblong casserole dish. Add cheese on top and the cracker crumbs. Melt 1 stick butter, pour over cracker crumbs.

Bake at 350°F for 45 minutes.