2 (16 oz.) pkg. frozen Ore - Ida hash brown potatoes
1 stick butter
1 can cream of chicken soup
1 1/2 c. (12 oz.) sour cream
1 sm. onion, chopped
4 oz. shredded cheddar cheese
1 roll Ritz crackers

Heat oven to 375 degrees. Defrost potatoes and spread in 9 x 13 inch baking dish. Melt 1/2 stick butter and pour over potatoes. Mix soup, sour cream, chopped onion and cheese. Spread mixture over potatoes. Crush Ritz crackers - you can do this right in their own wrapping. Melt the remaining butter and mix with crushed crackers. Spread cracker mixture over potatoes. Bake for 1 hour at 375 degrees.