HASH BROWN CASSEROLE
1 stick of margarine, plus more for topping
1 small onion, chopped fine
1 (10-ounce) can cream of chicken soup
1 (8-ounce) container sour cream
2 cups shredded cheddar cheese
1 (26-ounce) package frozen hash brown potatoes
2 sleeves buttery round crackers, crumbled
Preheat oven to 350 degrees.
Place margarine and onion in a skillet and sauté until onion is translucent. Combine onion and margarine with soup, sour cream, and cheese in a large bowl. Add potatoes and stir well. Transfer mixture to a greased 9-by-13-by-2-inch baking dish.
Top potato mixture with crushed crackers and dot with additional butter or margarine. Bake for 30 to 45 minutes until bubbly and browned.