• Heat the oven to 350°F and lightly butter a 3-quart baking dish.
  Butter
• Combine the thawed hash browns with 1/2 cup of melted unsalted butter, sour cream, canned soups, onion, and 1 1/2 cups of cheddar cheese. Mix to thoroughly combine and taste. Add salt and pepper, as needed.
  32 ounces frozen hash brown potatoes | 1/2 cup melted unsalted butter | 1 cup sour cream | 1 (10.5-oz) can cream of celery soup | 1 (10.5-oz) can cream of mushroom or cream of chicken soup | 1/2 cup finely chopped onion | 1 ½ cups shredded cheddar cheese | Salt and freshly ground black pepper
• Spoon the potato mixture into the prepared baking dish and top with the remaining 1/2 cup of cheese.
  ½ cups shredded cheddar cheese

Prepare the Topping

• Combine the breadcrumbs with 3 tablespoons of melted butter in a medium bowl and sprinkle over the cheese topping.
  3 tbsp salted butter | 1 1/2 cups breadcrumbs
• Bake the casserole for 35 to 45 minutes, until the topping is golden brown and the filling is bubbling around the edges.