Heat Level: Mild
Category: Main Dish - Meatless, Casseroles - Meatless

INGREDIENTS:
  • 1 (32 oz) bag frozen shredded hashbrowns (divided)
  • 2 (10.75 oz) cans cream of chicken soup
  • 2 cups sour cream
  • ⅓ cup onions (chopped)
  • Rustlin’ Rob’s Chipotle Cheddar Dip Mix
  • 2 cups shredded cheddar cheese (divided)
  • Topping
  • 2 cups Ritz crackers
  • 1/2 cup butter (melted)
DIRECTIONS:
  1. Lightly grease a 9 x 13 inch pan with non stick cooking spray.
  2. Place half of the bag of hashbrowns in the prepared pan.
  3. In a medium bowl combine the soup, sour cream, onions, and Chipotle Cheddar Dip Mix.
  4. Gently spoon half of this mixture over the hashbrowns in the pan.
  5. Sprinkle 1 cup of cheese over the soup mixture.
  6. Add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
  7. Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
  8. Bake at 350 degrees for 35 to 40 minutes.

C0919
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Rustlin Robs Gourmet Food

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