I think there are probably hundreds of versions of potato casseroles out there, but this is mine. It’s great to make ahead of time and freeze for an easy side dish. I will warn you it’s full of butter.
1 bag of frozen shoestring hashbrowns
1 stick of butter, melted
1 can cream of mushroom soup ( cream of something else would work too)
2 cups shredded cheddar cheese
8 oz. of sour cream
1 stick of butter
1 to 2 sleeves of Ritz crackers, crushed (any brand of buttery round crackers will work)
Preheat the oven to 350 degrees. Mix all ingredients except the toppings in a very large bowl. Spread the hashbrown mixture into an ungreased 9×13 inch baking dish. In a small microwave safe bowl melt a stick of butter. Crush the crackers and mix with the melted butter. You will need enough crackers to cover the whole casserole. Sprinkle the cracker mixture over the hashbrown mixture and place in the oven. Bake for 20 to 30 minutes until golden brown and bubbly. Enjoy!