32 oz. frozen hash browns, thawed
8 oz. sour cream
10 3/4 oz. cream of
mushroom soup

4 oz. Ritz crackers
(or 1 roll)
2 cups cheddar cheese, shredded
8 oz. French onion dip
½ Cup butter, melted

 

Preheat oven to 350º.
Thaw hash browns & mix well with cheese, sour cream, onion dip & mushroom soup. Spread evenly in 9 x 13 pan. Crush crackers & mix with melted butter.
Sprinkle over top of casserole.
Bake 30 minutes, or until done. Makes 8 servings.