1 (32 oz.) pkg. frozen hash browns, thawed
3/4 c. butter, melted
1/2 c. chopped onion
1 can cream of chicken soup
1 (8 oz.) sour cream
1 c. shredded cheddar cheese
2 c. Ritz crackers
Lemon twist, parsley sprigs (opt.)

Combine thawed potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2 quart casserole.

Crush crackers and stir in remaining butter. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. May use lemon twist, parsley as garnish. Serves 10 to 12.