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- 1 bag (30 oz) shredded hashbrown potatoes, thawed (the plain kind)
- 2 cans (10.75 oz each) cream of chicken soup
- 1 cup sour cream or greek yogurt
- 1 cup shredded monterrey jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup butter, melted
- 8 oz cooked breakfast sausage, sliced in 1/2-inch pieces (optional)
- Topping:
- 1/2 sleeve crushed Ritz crackers (about 20 crackers)
- 1 tbs butter, melted
- Preheat oven to 350 degrees F. Lightly spray a 2.5 quart (11 x 7-inch) baking dish.
- In a large bowl, combine the soup, 1/4 cup melted butter,
View Full Recipe at Bake at Midnite
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