Confetti Potato Corn Casserole

• 1 (30 ounce) package frozen hash brown potatoes, thawed
• 1 cup chopped onion
• 16 ounces sour cream
• 8 tablespoons melted butter
• 1 (10 ounce) can cream of mushroom soup
• 1 (11 ounce) can mexicorn whole kernel corn
• 4 cups shredded cheddar cheese, divided
• 6 tablespoons butter
• 1 12 cups crushed Ritz crackers (1 stack)

1. Mix together the thawed potatoes, onions, sour cream, 8 T.
2. of melted butter, mushroom soup, corn and 2 cups of the cheddar cheese.
3. Put into a greased 9 x 13" casserole.
4. Top with the remaining 2 cups of cheddar cheese.
5. In a large skillet, Melt the 6 T.
6. of butter.
7. Lightly brown the Ritz cracker crumbs in the butter.
8. Cool.
9. Spread on top of the cheese.
10. Bake at 350 degrees for 1 hour or until hot and bubbly.

brown potatoes, onion, sour cream, butter, cream of mushroom soup, mexicorn, cheddar cheese, butter, crackers

Taken from www.food.com/recipe/confetti-potato-corn-casserole-102253 (may not work)