Hashbrown Casserole Recipe

• 1 (32 ounce.) pkg. hash browns, thawed
• 3/4 c. butter, melted (divided)
• 1 can cream of chicken soup, undiluted
• 1 (8 ounce.) lowfat sour cream
• 1 c. cheddar cheese, shredded
• 2 c. round buttery crackers, crushed

1. Combine potatoes, 1/2 c. butter, onion, soup, lowfat sour cream, and cheese, stir well.
2. Spoon into a greased 2 qt shallow casserole dish.
3. Stir remaining butter into crackers and sprinkle over potato mix.
4. Bake at 350 degrees for 40 to 50 min.
5. Shredded hash browns are better than cubed.
6. Yield: 10 to 12 servings.

hash browns, butter, cream of chicken soup, sour cream, cheddar cheese, buttery crackers

Taken from cookeatshare.com/recipes/hashbrown-casserole-58484 (may not work)