Confetti Potato Corn Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is an easy, delicious hash brown casserole. I think you'll enjoy the difference the corn makes. Ingredients:
1 (30 ounce) package frozen hash brown potatoes, thawed |
1 cup chopped onion |
16 ounces sour cream |
8 tablespoons melted butter |
1 (10 ounce) can cream of mushroom soup |
1 (11 ounce) can mexicorn whole kernel corn |
4 cups shredded cheddar cheese, divided |
6 tablespoons butter |
1 1/2 cups crushed ritz crackers (1 stack) |
Directions:
1. Mix together the thawed potatoes, onions, sour cream, 8 T.
2. of melted butter, mushroom soup, corn and 2 cups of the cheddar cheese.
3. Put into a greased 9 x 13 casserole.
4. Top with the remaining 2 cups of cheddar cheese.
5. In a large skillet, Melt the 6 T.
6. of butter.
7. Lightly brown the Ritz cracker crumbs in the butter.
8. Cool.
9. Spread on top of the cheese.
10. Bake at 350ยบ for 1 hour or until hot and bubbly.
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