2 lbs. frozen hash browns
2 c. grated Cheddar cheese
1 can cream soup, mushroom or celery
1 can (measure with empty soup can) milk

TOPPING:

1 stick melted butter
2 c. Ritz cracker crumbs

Put thawed hash brown potatoes in 9 x 13 pan. Cover with cheese. Pour mixed milk and soup over all. Top with crumbs and butter mixed. Bake at 350 degrees for 1 hour and 15 minutes.