1 (32 oz.) pkg. hash browns, thawed
3/4 c. butter, melted (divided)
1 can cream of chicken soup, undiluted
1 (8 oz.) sour cream
1 c. cheddar cheese, shredded
2 c. round buttery crackers, crushed

Combine potatoes, 1/2 cup butter, onion, soup, sour cream, and cheese, stir well. Spoon into a greased 2 quart shallow casserole dish. Stir remaining butter into crackers and sprinkle over potato mixture. Bake at 350 degrees for 40 to 50 minutes. Shredded hash browns are better than cubed. Yield: 10 to 12 servings.