Tuesday, November 19, 2013

Hashbrown Casserole


Hi everyone! Today I thought I'd share a super easy recipe that will be the hit of any get-together. I first had Hashbrown Casserole years ago when my Mother In Law made it. She gave me the recipe and I've made it so many times since. It's become my go-to for pot luck and company parties. It's always the first to go! This dish is perfect at the holidays as well since it feeds so many. :)

Hashbrown Casserole



Ingredients:

1 large bag (about 2 lbs) Ore-ida Shredded Hashbrowns 
1 cup chopped onion
1 cup cheddar cheese
1 pint sour cream
1 stick butter, softened at room temp
1 tsp salt and pepper
1 can cream of chicken soup

Set Aside
1/2 cup crushed Ritz Crackers (about 15 crackers)
2 Tbs butter, melted

Directions:
Total Bake Time: 1 Hour
Preheat oven to 350 F
Thaw the hashbrowns by either leaving out on a counter or overnight in the fridge. (This will make it easier to mix) In a large bowl, mix together all the ingredients EXCEPT the melted butter and crackers. Pour into a greased 9x13 baking dish and bake for 40 minutes.

Meanwhile, mix the crushed crackers and melted butter in a small bowl and set aside. Remove potatoes after the 40 minutes and evenly sprinkle the top with the cracker mixture. Bake another 20 minutes or until the top is golden brown.

Hashbrown Casserole



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