Directions

1. Thaw shredded hash brown potatoes overnight in the refrigerator, or for about one hour at room temperature. Once thawed, drain of any excess liquid, and pat the potatoes dry. Transfer the potatoes to a 9×13 oven-safe baking dish and spread into an even layer. Sprinkle finely chopped onions, salt, and pepper over the layer of potatoes.
2. Preheat the oven to 350 F.
3. In a large mixing bowl, combine cream of chicken soup, Belfonte Sour Cream, Belfonte 2% Reduced Fat Milk. Whisk until well blended. Spoon the mixture into the baking dish with the shredded potatoes.
4. Drizzle ¼ cup of melted butter over the top of the other ingredients, then sprinkle one cup of shredded cheddar cheese on top. Use a spatula to mix all of the ingredients together until evenly combined.
5. Sprinkle the remaining cup of shredded cheese over the top of the potato mixture, followed by the crushed crackers. Slowly drizzle the remaining ¼ cup of melted butter evenly over the top of the cheese and crackers.
6. Bake the shredded potato casserole at 350 F for about an hour, or until the top is golden brown and crispy. Let the casserole rest for about ten minutes at room temperature, then serve hot and enjoy.

Notes:

• Refrigerate leftovers for 3-4 days in an airtight container.
• Freeze leftovers for up to three months, then thaw in the refrigerator overnight before reheating.
• To reheat, bake in the oven at 350 until warmed through.

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8–10 servings