Wednesday, October 13, 2010

Hash Brown Potato Casserole

Okay, so there isn’t really anything special about this recipe as far as Hash Brown Casseroles go.  I think this is just the first one that I actually tried.  I halved this recipe because I wanted it for just 2 nights and it worked out perfectly.  The whole recipe probably has about 9 servings to it.  Recipe from the cookbook “Family & Friends Favorite Recipes” by Margaret and Branson Gayler (it was a gift to us from missionaries that stayed with us).

Ingredients (whole recipe):

-2 lbs frozen hash brown potatoes

-1.5 cups grated cheddar cheese

-1 can cream of chicken soup

-2 cups sour cream

-1/2 c (1 stick) butter

-1 medium onion, chopped

-Salt and pepper to taste

-2 cups Ritz crackers, crushed

-1/2 cup melted butter


1.  Preheat oven to 350 degrees.  In a large bowl, combine the potatoes, cheese, soup, sour cream, butter, onion and seasoning.

2.  Place in a buttered 13x9” pan and bake for 35 minutes (if halving recipe, place in an 8x8” dish).

3.  Remove from oven and top with crushed Ritz crackers mixed with melted butter.  Bake for another 10 minutes.


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