1 (2 lb.) bag hash brown potatoes, thawed
1 stick melted butter
1 can chicken soup, undiluted
1 pt. sour cream
2 c. shredded Cheddar cheese
1 tsp. salt
1/2 c. chopped onion

TOPPING:

1 sleeve round crackers, crushed
1/2 stick butter

CASSEROLE: Thaw potatoes. Combine with butter, add all other ingredients and place in rectangular casserole dish.

TOPPING: Mix cracker crumbs with butter and sprinkle over potato mixture. Bake at 350 degrees for 45 minutes. Yield: 10-12 servings.