Good Day Cheddar and Onion Hash Brown Breakfast Casserole

1 package hash browns
8 ounces sour cream with green onions
8 ounces plain yogurt
1 can cream of mushroom soup
2 cups shredded cheddar cheese
1 cup chopped onion
1 cup melted butter
1 1/4 cup bread crumbs

Preheat oven to 425 degrees and grease a glass 9x13 inch baking dish with non-stick cooking spray.
If the hash browns are frozen, allow them to thaw.
Blend the sour cream, yogurt, soup and cheese together in a large mixing bowl.
Sauté the onion in 1/2 cup butter for approximately 7 minutes.
Once the onions have been sautéed, combine with the soup mixture and now add the hash browns, stirring make sure the potatoes are coated evenly. 
Dump the potato mixture into the baking dish and spread evenly.
In a small bowl, mix the remaining 1/2 cup butter and bread crumbs together and spread evenly over the potato mixture.
Bake for 30 to 35 minutes at 425 degrees. Remove from oven and cover with tin foil and bake for 30 more minutes.