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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.