This is the all-time favorite of the women's basketball team at Lebanon Valley College! I made this one time and then was expected to make it again every time there was a team get together. Those girls sure can eat (so I always make a double batch)!
Mix together: One 2 lb. bag of frozen hashbrown potatoes (cubes)
2 cans cream of chicken soup
16 oz. sour cream
2 c. shredded cheddar cheese
2 tsp. finely chopped onion (I use a little more)
Place into a 13 x 9 pan and top with 1 pkg. (1 'sleeve' from whole box) crushed Ritz crackers mixed with a stick of melted butter.
Bake uncovered at 350 deg. for 1 hr. and 15 mins.
This can be mixed the day before & refrigerated. Baking time will be shorter.
This recipe came to me from a dear lady at our church at the time, Velma Smith from Community United Methodist Church. She was educated as a home economist, but I will always remember her as an avid Days of Our Lives Fan with a slight southern accent. I learned early on never to call her or stop by her house when "Days" was on because she wasn't answering!!