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Creamy Hashbrown Cheese Casserole Recipe

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Creamy Hashbrown Cheese Casserole
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Ingredients

  • 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,

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