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Lightly grease a 9 x 13 inch pan with non stick cooking spray.
Place half of the bag of hashbrowns in the prepared pan.
In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
Gently spoon half of this mixture over the hashbrowns in the pan.
Sprinkle 1 cup of cheese over the soup mixture.
Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
Bake at 350 degrees for 35 to 40 minutes.