Lightened Up Hashbrown Casserole

Servings - approx 16   Serving Size - approx 1/2 cup   Points Plus per serving - 4 Points Plus
Calories - 150,   Total Fat - 7.7g,   Carb. - 13.7g,   Protein - 6g,   Fiber - 1.4g

1-32 oz. package of frozen Southern-Style hashbrown potatoes
1 -10.75 oz. condensed cream of cheddar soup (NOT reduced fat)
16 oz. reduced fat sour cream
8 oz. reduced fat cheddar cheese, divided
1 TBS. dried onion
salt and pepper, as you like
5 Ritz® crackers, crushed (or other similar buttery type crackers)

1.  Preheat oven to 350 degrees F.  Spray a 13"x 9" casserole dish with cooking spray.  
2.  In large bowl, mix the soup, sour cream and the dried onion.  Measure out about a 1/4 cup of cheese and set aside.  Add the potatoes and the rest of the cheese to the soup/sour cream mixture and stir to combine.  Season with salt and pepper, as desired.  
3.  Pour potato mixture into prepared baking dish.  Top with the reserved 1/4 cup cheese and then the crushed crackers.  Bake in oven for about and hour or until the casserole is hot and bubbly all the way through.  (I did cover mine loosely with foil for about 45 minutes, then took the foil off for the last 15 to crisp up the cracker topping.)