- 2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (16 ounce) package shredded Cheddar cheese
- 1 pint sour cream
- 1/2 cup melted butter
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Topping:
- 1 sleeve buttery round crackers (such as Ritz®), crushed (optional)
- 1/2 cup melted butter (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
- Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
- Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
10/10/2019
recipepes.com
cheesy hashbrown casserole, recipe
PT15M
PT1H
5
455 calories
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