Creamy Hashbrown Cheese Casserole Recipe

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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