Hashbrown Casserole

Rhonda Sine

By
@Kervee

Hashbrown Casserole like you've seen at potluck dinners, but better. Minus the cornflakes and chicken soup. WAY easier than making scalloped potatoes but SO yummy!


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Rating:

Serves:

8

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 stick
real butter, halved, half softened and half melted
1/2 tube(s)
ritz crackers, crushed
2 lb
bag of frozen hashbrown potatoes, diced style, thawed
1 can(s)
cream of onion or celery soup
1 c
sour cream
1 c
real mayonnaise
1 Tbsp
dried minced onions
1 tsp
garlic powder
1/2 tsp
salt
1/2 tsp
black pepper
2 c
shredded mild cheddar cheese

Directions Step-By-Step

1
Preheat oven to 350*. In a small bowl, mix cracker crumbs with melted butter and set aside. In a large mixing bowl, mix all other ingredients together well. Grease casserole dish with either butter or Pam, including rim of the lid if it has one. Place mixture into dish and top with cracker crumb mixture. Bake for 1 hour.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy