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1 lb. frozen hash browns
1 (10 1/2 oz.) can cream of
chicken soup
1 c. sour cream
1/4 c. chopped onions
2 Tbsp. melted butter
1/2 tsp. salt
1/4 tsp. pepper
5 oz. grated sharp Cheddar
1/2 c. crushed Ritz crackers
2 Tbsp. melted butter

In 2 quart casserole microwave on Defrost hash browns 10
minutes to thaw. Combine with soup, sour cream, onions,
butter, salt, pepper and cheese; mix crackers and butter;
sprinkle on top. Microwave 70% power for 14 to 16 minutes.
Rest 5 minutes. Serves 4 to 6.

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