1 large bag frozen hashbrown potatoes (slightly thawed)
1 - 10.5 oz. can cream of chicken soup
1 c. cultured sour cream
1 c. shredded American or Velveeta cheese
1/2 c. diced onion
1/2 c. butter or margarine (melted)
Salt & pepper to taste
Mixwell and level into greased 9 x 13 pan
Topping: 1/4 c. melted butter, 8-10 crushed saltine crackers (toss ingredients and sprinkle on top).
Bake uncovered at 350 degrees for 1 hour. Let set for a few minutes before serving. Serves 8-10. Freezes well.
*Plate a serving on a bed of lettuce garnished with homegrown tomato slices along side steak entree.