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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I like this casserole because you can eat it with breakfast, lunch or dinner. I always make sure my soup and sour cream is mixed well before adding the other ingredients. I found this recipe in Cracker Barrel recipe book and have made a few changes. Ingredients:
1 (26 ounce) bag frozen hash browns, thawed |
1 (10 1/2 ounce) can cream of chicken soup, undiluted |
1 cup sour cream |
1 cup butter, melted and divided |
2 (8 ounce) bags shredded cheddar cheese, divided |
1 medium onion, chopped |
36 ritz crackers, crushed (1 sleeve) |
Directions:
1. Preheat oven 350 degrees.
2. Mix soup and sour cream.
3. Mix in thawed shredded hashbrowns.
4. Mix in 1 package shredded cheese, onion and 1/2 cup melted butter.
5. Spread in a buttered 13x9x2 inch pan.
6. Mix Ritz crackers, 1 package shredded cheese and 1/2 cup melted butter until crumbly.
7. Sprinkle cracker mixture on top of hashbrown mixture.
8. Bake for 45 minutes.
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