Cheesy Hashbrown Casserole

Ingredients

• 2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
• 2 (10.5 ounce) cans cream of chicken soup
• 1 (16 ounce) package shredded Cheddar cheese
• 1 pint sour cream
• 1/2 cup melted butter
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Topping:
• 1 sleeve buttery round crackers (such as Ritz), crushed (optional)
• 1/2 cup melted butter (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9×13-inch baking pan.

Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.

Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.