Hashbrown Casserole

• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 8 ounces, weight Sour Cream
• 1 bunch Green Onions, Cleaned And Sliced (include Green Portions)
• 1- 1/2 cup Chicken Or Turkey, Cooked And Shredded
• Salt And Pepper, to taste
• 32 ounces, weight Frozen, Diced Hash Brown Potatoes (Lynden Farms Works Best)
• 8 ounces, weight Monterey Jack Cheese, Shredded
• 2 whole Sleeves Of Ritz Crackers, Crushed (2 Sleeves From A 16 Ounce Box)
• 6 Tablespoons Butter, Melted

1. Preheat oven to 350 degrees F.
2. Combine soups, sour cream, green onions and the cooked and shredded chicken or turkey in a large bowl.
3. Season with salt and pepper to taste.
4. Pour into a 9x13 baking/casserole dish.
5. Top with frozen hash brown potatoes.
6. Bake 45-60 minutes, or until hash browns are cooked (they do not need to be browned).
7. While this is baking, combine crushed crackers and melted butter to make a crumb topping.
8. The amount and texture is purely personal preference so the ratio of crackers to melted butter is up to you.
9. Remove casserole from the oven and add shredded cheese on top of the potatoes, then cover it with the cracker topping.
10. Bake for an additional 5-10 minutes, or until cheese is melted and cracker topping is golden brown.
11. Let cool 10-15 minutes before serving.
12. Variations:
13. You can use ground beef instead of chicken or turkey.
14. If you do, 1 to 1.5 cups of browned ground beef is plenty.
15. You will also want to use cream of celery soup instead of cream of chicken if you use beef.
16. Still really good but we like it better with chicken or turkey!

cream of mushroom soup, cream of chicken soup, cream, green onions, chicken, salt, brown potatoes, weight monterey, crackers, butter

Taken from tastykitchen.com/recipes/main-courses/hashbrown-casserole-4/ (may not work)