Based on a recipe I found online. I’ve made a few changes.
I usually do a double recipe, divide into two pans, cover one pan with Saran Wrap and freeze it for later. Thawed out and baked, it’s just as good! (If you’re going to freeze for later, don’t put the ritz crackers on until just before baking.)
Ingredients:
1 bag frozen hash browns
1 cup sour cream
1 cup cream cheese
1 can cream of celery soup
1 soup can of milk
4 cups shredded cheddar cheese (I prefer sharp or extra sharp)
1 cup bacon crumbles
1/8 cup dehydrated onions
1 tsp pepper
1 stick butter (butter, not margarine), melted
Topping:
1/2 cup shredded sharp cheddar cheese
1 sleeve ritz crackers
1 stick butter
Prep: