Confetti Potato Corn Casserole

This is an easy, delicious hash brown casserole. I think you'll enjoy the difference the corn makes.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 1 (30 ounce) package frozen hash brown potatoes, thawed
• 1  cup  chopped onion
• 16  ounces sour cream
• 8  tablespoons  melted butter
• 1 (10 ounce) can  cream of mushroom soup
• 1 (11 ounce) can  mexicorn whole kernel corn
• 4  cups  shredded cheddar cheese, divided
• 6  tablespoons butter
• 1 1⁄2 cups  crushed  Ritz crackers (1 stack)

Directions

1. Mix together the thawed potatoes, onions, sour cream, 8 T.
2. of melted butter, mushroom soup, corn and 2 cups of the cheddar cheese.
3. Put into a greased 9 x 13" casserole.
4. Top with the remaining 2 cups of cheddar cheese.
5. In a large skillet, Melt the 6 T.
6. of butter.
7. Lightly brown the Ritz cracker crumbs in the butter.
8. Cool.
9. Spread on top of the cheese.
10. Bake at 350º for 1 hour or until hot and bubbly.