• 32 ounce bag frozen hashbrowns, thawed
• 1 can cream of chicken soup
• 1 8 ounce cream cheese spread, softened
• 1 cup cottage cheese
• 1 cup sour cream
• 2 cups Velveeta shreds
• 1 sleeve Ritz crackers, crushed
• 1/4 cup butter, melted
Preheat oven to 375 degrees. In a very large bowl, mix hashbrowns with soup, cream cheese, cottage cheese, sour cream, and Velveeta shreds. Spread evenly into 9x13 casserole dish (or split into 2 smaller dishes). Top with Ritz and pour butter over all. Bake 50 minutes.
I particularly love this one for a holiday weekend because if it is not devoured at your first get-together, you’ve got leftovers for the remainder of the long weekend! This is absolutely next-level delicious.