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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Holly Ard's scrumptious recipe which won the Hidden Valley Family Friendly Food Contest held September 2005 at the Utah State Fair. Ingredients:
2 1/2 lbs southern style hash browns |
2 (10 3/4 ounce) cans cream of chicken soup |
3/4 cup sour cream |
3/4 cup shredded mozzarella cheese |
1 (1 1/8 ounce) envelope ranch dressing mix |
2 tablespoons dried onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded colby-monterey jack cheese, divided |
1/2 cup melted butter, divided |
1 cup crushed cracker |
Directions:
1. Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
2. Combine all remaining ingredients in a large bowl.
3. Turn potatoes into a lightly greased 9x13 baking pan; top with reserved cheese, and buttered crushed crackers.
4. Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.
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