Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees.
  2. Mix soup and sour cream.
  3. Mix in thawed shredded hashbrowns.
  4. Mix in 1 package shredded cheese, onion and 1/2 cup melted butter.
  5. Spread in a buttered 13x9x2 inch pan.
  6. Mix Ritz crackers, 1 package shredded cheese and 1/2 cup melted butter until crumbly.
  7. Sprinkle cracker mixture on top of hashbrown mixture.
  8. Bake for 45 minutes.

Reviews

(1)
Most Helpful

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.

SashasMommy April 06, 2008

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