Halsey's Hash Browns Casserole |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is adapted from my 1st grade teacher's recipe. Its a Family favorite. Ingredients:
6 cups shredded raw red potatoes |
1 (10 1/2 ounce) can campbell's cream of mushroom soup |
1 (10 1/2 ounce) can campbell's cream of celery soup |
1 pint fat free sour cream |
4 ounces cream cheese |
1 cup grated cheddar cheese |
1/2 cup onion |
1 garlic clove |
1/2 teaspoon black pepper |
2 teaspoons olive oil |
3 tablespoons unsalted butter |
24 ritz crackers |
nonstick butter-flavored cooking spray |
Directions:
1. In a small skillet, warm your butter and olive oil add and saute onion (I usually dice very fine) and crush your garlic. Cook until soft.
2. In a large saucepan, add soups, cream cheese, sour cream.
3. Let everything simmer on very low heat, until everything is melted together.
4. Mix in your onion mixture.
5. Add black pepper.
6. Shred 6 red potatoes (or as a time saver use about 1 1/2 bags pre-shredded potatoes).
7. In a 9x13 pan, spray pan with nonstick butter spray.
8. Layer your potato, then your soup mixture, then grated cheese until finished.
9. Top with crushed Ritz crackers.
10. Cover with foil.
11. bake 1 hour, or until potatoes are soft. Sometimes with potatoes they need longer. So be sure to check and possibly if you can, allow up to 1 1/2 hrs total cook time.
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