1 32oz. bag of shredded hash browns (frozen)
1 can of cream of mushroom soup (reduced fat)
1 16oz. container of light sour cream
2 cups of shredded cheddar cheese (made with 2% milk)
1 stick of butter, melted
2 cups of crumbled Ritz crackers (about one sealed package)
Heat oven to 425.
In a large bowl, mix the frozen hash browns, soup, sour cream, and cheese. In a small bowl, melt the butter and then add to the potato mixture. Stir to mix everything together. Place in a 13x9 ungreased baking dish. Bake for 40 minutes.
Take potatoes out of oven and pour the crumbled crackers on top. Bake another 10 minutes. Enjoy!
This dish can be made ahead of time, just bake for 50 minutes at 425 without the crackers. Let cool and refrigerate. Then before serving, pour the crackers on top and heat at 350 for about 20 minutes or until it's hot and cheese is bubbly.