30 oz. frozen hash brown potatoes (with green peppers and onions), thawed
2 cups Braum’s Sour Cream
2 small cans cream of chicken soup
1 cup Braum’s Shredded Cheddar Cheese
1/4 tsp. black pepper
1 Tbsp. hot pepper sauce
3 Tbsp. and 1 tsp. butter or margarine, divided
1 sleeve buttery crackers, crushed
Coat a 9×13 inch baking dish with cooking spray.
Over medium heat, saute’ onions in 1 tsp. butter until tender. In a large bowl combine onion, potatoes, sour cream, soup, cheese, pepper and hot sauce. Mix well and pour into baking dish. Bake for 50 minutes at 350 degrees.
Saute’ crackers in 3 Tbsp. butter until golden brown.