Description
A creamy and cheesy hashbrown casserole that’s perfect for any gathering.
Ingredients
Scale
- 32 ounces Frozen shredded Hashbrowns (1 bag, divided)
- 21 ounces cream of chicken soup (2 (10 ounce) cans)
- 2 cups sour cream
- ⅓ cup onions (chopped)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups shredded cheddar cheese
- 2 cups Ritz crackers (or crushed corn flakes)
- ½ cup butter (melted)
Instructions
- Lightly grease a 9 x 13 inch pan with non stick cooking spray.
- Place half of the bag of hashbrowns in the prepared pan.
- In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
- Gently spoon half of this mixture over the hashbrowns in the pan.
- Sprinkle 1 cup of cheese over the soup mixture.
- Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
- Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
- Bake at 350℉ for 35 to 40 minutes.
Notes
- This dish can be made ahead of time and refrigerated before baking.
- Substitute corn flakes for Ritz crackers if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg