- 1 (32oz) bag shredded hash browns
- 1 can cream of chicken soup
- 16 oz sour cream
- 1 Tbsp dried minced onion flakes
- 1 can Rotel, drained
- 8 oz Velveeta cheese, grated
- 2 cups crushed tortila chips
- 1/4 cup butter
Preheat oven to 400 degrees.
Combine sour cream, cream of chicken soup, Rotel tomatoes, and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray.
**At this point, I divide the potato mixture between three 8x8 foil pans and freeze two of them. I cover the pans with saran wrap and foil and pop them in the freezer. I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little.**
Top casserole with crushed tortilla chips and drop dollops of butter on top. Bake for 45 minutes.