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Monday, August 20, 2012

Hashbrown Casserole

Hashbrown Casserole

Our lunch on Sunday was smoked pork chops, butterbeans, white peas, and Hashbrown Casserole.  I had not cooked a Hashbrown Casserole recently but it does not mean that I had not had Hashbrown Casserole in recent months.  My niece, Carey, always brings a Hashbrown Casserole to my parent's home when our family gets together.  This recipe makes a large casserole, so it's great for family gatherings or when you need a dish to feed a crowd.  It's also nice to have for leftovers, too.  We first learned to love Hashbrown Casserole at Cracker Barrel.  It's one of our favorite sides to always order.  Make Hashbrown Casserole for your family and it'll become a favorite at your home, too.

Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups shredded mild cheddar cheese
1 tsp. salt
1/4 tsp. pepper
Ritz Crackers, crushed
1/4 cup melted butter

Defrost hashbrowns. 

Combine next 7 ingredients and mix with hashbrowns.

Put mixture into a 11 X 13 casserole dish.  Spread crushed Ritz Crackers for topping.  Pour melted butter on top of crackers.

Bake at 350 degrees for 40 min.

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