My Version of Hashbrown Casserole

There are only a few slight differences from the original recipe but they make a huge difference
1 bag of Alexia shredded hashbrown potatoes
1/2 onion diced
1 can cream of chicken soup
16 oz sour cream
1 stick butter
2 c. grated cheese
1 tube ritz crackers
1/2 stick butter
Let the hashbrowns thaw. Meanwhile, melt stick of butter and add diced onion. until onions are cooked.
In a bowl mix sour cream and cream of chicken soup.  Add the cheese and then the thawed hash browns.  Lastly fold in the melted butter and onion.  Pour into casserole dish that has been sprayed with PAM. Melt the half stick butter and add the tube of ritz crackers that have been crushed.  Stir until crackers absorb butter. Sprinkle on top of the casserole.  Bake at 350 degrees for 30-40 minutes until it's bubbly and cracker topping is golden brown.
NOTE...be sure and use the Alexia potatoes.  They are made with Yukon Gold potatoes and are already seasoned. Trust me, it makes a difference.