2 lb. bag Ore Ida loose hash browns
10 oz. cheddar cheese, grated
16 oz. sour cream
1/2 c. melted butter
1 can cream of chicken soup
1/2 c. diced onion

Thaw the hash browns. Mix all ingredients together in a large bowl. Bake at 350 degrees for 1 hour. Crumble saltine crackers over the top and bake an additional 10 to 15 minutes. (The crackers absorb the excess butter and add a crunchy top.) Serves 6 to 8.