Hashbrown Casserole

2014-11-26 13.09.59I think there are probably hundreds of versions of potato casseroles out there, but this is mine.  It’s great to make ahead of time and freeze for an easy side dish.  I will warn you it’s full of butter.

Hashbrown Casserole

Ingredients

1 bag of frozen shoestring hashbrowns

1 stick of butter, melted

1 can cream of mushroom soup ( cream of something else would work too)

2 cups shredded cheddar cheese

8 oz. of sour cream

Topping:

1 stick of butter

1 to 2 sleeves of Ritz crackers, crushed (any brand of buttery round crackers will work)

Instructions:

Preheat the oven to 350 degrees. Mix all ingredients except the toppings in a very large bowl.  Spread the hashbrown mixture into an ungreased 9×13 inch baking dish.  In a small microwave safe bowl melt a stick of butter.  Crush the crackers and mix with the melted butter.  You will need enough crackers to cover the whole casserole.  Sprinkle the cracker mixture over the hashbrown mixture and place in the oven.  Bake for 20 to 30 minutes until golden brown and bubbly.  Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s