This recipe is courtesy of my mother-in-law. I made a few adjustments from the original recipe but it still tastes wonderful! The best thing about this recipe is that it makes so much and is wonderful left over. I can eat it for breakfast, lunch and dinner. A classic Southern dish!
- 32 ounces frozen hashbrowns, thawed
- 1/2 cup butter, melted
- 1 tsp salt (can be omitted for lower sodium diets)
- 1/2 cup onion, chopped
- 2 cups sour cream
- 4 ounces cheddar cheese, shredded (I prefer to add about 6 to 8 ounces)
- 1 can cream of chicken soup (can substitute cream of mushroom or some similar such soup)
- 1 sleeve Ritz crackers, crushed
Mix together all the above ingredients. Pour into greased 9×13 pan. Top with crackers (the original recipe called for another 1/4 cup butter poured on top of the crackers). Bake at 350 degrees for 45 to 60 minutes or until bubbly and heated through.
AnnaShortcakes 
Looks tasty!
And, it’s just as good without all the butter/margarine and salt. Eating healthier can taste good.
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