Hash Browns Casserole
"I like this casserole because you can eat it with breakfast, lunch or dinner. I always make sure my soup and sour cream is mixed well before adding the other ingredients. I found this recipe in Cracker Barrel recipe book and have made a few changes."
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 (26 ounce) bag frozen hash browns, thawed
- 1 (10 1/2 ounce) can cream of chicken soup, undiluted
- 1 cup sour cream
- 1 cup butter, melted and divided
- 2 (8 ounce) bags shredded cheddar cheese, divided
- 1 medium onion, chopped
- 36 Ritz crackers, crushed (1 sleeve)
directions
- Preheat oven 350 degrees.
- Mix soup and sour cream.
- Mix in thawed shredded hashbrowns.
- Mix in 1 package shredded cheese, onion and 1/2 cup melted butter.
- Spread in a buttered 13x9x2 inch pan.
- Mix Ritz crackers, 1 package shredded cheese and 1/2 cup melted butter until crumbly.
- Sprinkle cracker mixture on top of hashbrown mixture.
- Bake for 45 minutes.
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Reviews
-
Took this to a potluck at work and it got rave reviews... it definitely needs to be hot though, or it won't taste right. I baked it in the morning and it had cooled down by the time I got to work, so I had to microwave it.
RECIPE SUBMITTED BY
Chef Teresa 2
Roanoke, 86
<p>I live in Big Lick, VA that has the biggest world star made my hand. I'm a direct order entry clerk at a rental uniform. I love to cook and make sure everyone is full. I don't want anyone to go hungry. I was raised up to fix what ever was in the pantry and make a meal out of it. We ate what was serve to us,there is to many hungry people out there would like to have the little bit of food that I got. I like Taste of Home and Paula Deen cook magazines. I'm married to a wonderful man for 30 years. I have a stepson and a granddaughter who I adore. I love gardening and crafts.</p>
