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Place frozen hash browns in 9-inch by 13-inch glass dish. Melt
1/4 cup of butter in good-sized skillet over medium heat, add
diced onion, and saute until tender. Remove from heat and let
cool 5 minutes.
Add soup, whipping cream, sour cream, and shredded cheese
into butter. Mix well and pour over top of hash browns. Melt
remaining 1/4 cup butter, add Ritz, and pour on top of hash
browns. I dump one sleeve of Ritz crackers into a zip lock bag
and use a rolling pin to crush them, then I add the butter straight
into the bag and mix it with my hands. Just be sure to spread it
evenly over the top.
Bake at 350 degrees for 1 hour uncovered. If the topping starts
to look to brown, tent some foil over the top.
May be prepared ahead of time and refrigerated overnight.
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