A creamy, comforting hashbrown casserole with a golden buttery topping, perfect for family meals and gatherings.

1 (10.5-ounce) can cream of chicken soup

2 cups sour cream

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon black pepper

1 (26–32-ounce) bag frozen hash browns, thawed

2 cups shredded sharp cheddar cheese

1 1/2 cups crushed buttery crackers

1/2 cup unsalted butter, melted

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1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion powder, salt, and black pepper until smooth.

3. Add the thawed hash browns and shredded cheddar cheese, mixing until everything is evenly coated.

4. Spread the mixture evenly into the prepared baking dish.

5. In a separate bowl, combine the crushed crackers with the melted butter, stirring until the crumbs are fully coated.

6. Sprinkle the buttery cracker mixture evenly over the top of the casserole.

7. Bake for 50 to 60 minutes, or until the top is golden brown and the edges are bubbling.

8. Let the casserole rest for about 5 minutes before serving.

Ensure hash browns are fully thawed for best texture.

Let the casserole rest before serving to help it set properly.