Sour Cream Hash Brown Casserole with Ritz Cracker Topping

Sour Cream Hash Brown Casserole with Ritz Cracker Topping 1/3 cup unsalted butter 1/2 cup chopped onion 1 can condensed cream of chicken soup (recommend Great for Cooking version) 2 cups sour cream (full fat is best) 1 teaspoon salt 1/4 teaspoon freshly cracked black pepper grinder 2 cups of shredded cheddar cheese 1 (30 ounce) bag frozen southern style diced or shredded hash brown potatoes, thawed 3 tablespoons of unsalted butter, melted 1/2 sleeve of Ritz crackers, crushed Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking dish; set aside. Melt butter in a large skillet over medium heat, and saute the onion just until soft, but not browned. Stir in the soup, sour cream, salt, and pepper until well mixed. Stir in the cheese until blended in well. Add the potatoes and mix. Taste and adjust seasoning. Turn out into prepared baking dish. Mix the 3 tablespoons of melted butter with the cracker crumbs and sprinkle evenly over the top of the casserole. Bake at 350 degrees F for 40 to 45 minutes, or until hot and bubbly. Crockpot: Prepare as above, except add 1 soup can of milk. Mix and transfer to a slow cooker that you've buttered or sprayed with non-stick spray. Cover and cook on high for about 3 hours. Omit cracker topping.