My 16-year-old loves, potatoes, he loves cheese, and he loves mushrooms, insanely. This recipe came from me wanting to start him on the path to cooking for himself, or us so I can catch the occasional break. When they like what they do, they do it willingly. Besides, it's easy.
Notes from the Test Kitchen:
Fresh red potatoes are what makes this hash brown casserole special. They add so much more flavor than the pre-shredded or frozen potatoes. Super creamy with ample amounts of cheese, this is delicious. This is a decadent breakfast or a super tasty side.
Gather ingredients, heat oven to 350 degrees and butter a 13x9x2 baking dish. Set aside. Use large holes in box grater or grating blade on food processor to shred potatoes into large bowl. Add sour cream, soup, cheese, salt, and pepper.
Turn mixture into buttered baking dish, and sprinkle with crushed crackers. Pour melted butter over the top of casserole.
Cover with foil and bake 45 minutes, then uncover and bake 20 more minutes until browned on top. I serve it with meatloaf and sweet peas/corn combo, they love it and love eating what they help prepare.