Cheesy Hashbrown Casserole - cooking recipe

Ingredients

2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
2 (10.5 ounce) cans cream of chicken soup
1 (16 ounce) package shredded Cheddar cheese
1 pint sour cream
1/2 cup melted butter
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
Topping:
1 sleeve buttery round crackers (such as Ritz(R)), crushed (optional)
1/2 cup melted butter (optional)

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.