weekend hashbrown casserole

Name: Weekend hashbrown casserole
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 stick(s) butter; 1/2 cup(s) diced onion; 32 ounce(s) frozen hashbrowns, thawed; 2 cup(s) shredded sharp cheddar cheese; 1 can(s) cream of mushroom soup; 2 cup(s) light sour cream; 1/4 teaspoon(s) each, salt and pepper; 1 cup(s) crushed ritz crackers

39 Pinches

sherry monfils

worcester, MA

Updated on Oct 20, 2014

This is an easy to make weekend casserole dish. Very yummy and filling.

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prep time 20 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 stick butter
1/2 cup diced onion
32 ounces frozen hashbrowns, thawed
2 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
2 cups light sour cream
1/4 teaspoon each, salt and pepper
1 cup crushed ritz crackers

How To Make weekend hashbrown casserole

Step 1

Heat oven to 375. Spray a 9" x 13" casserole dish w/ cooking spray. In skillet, over medium heat, melt 1/2 stick of butter. Add onion and saute until soft.

Step 2

In lg bowl, combine hashbrowns, cheese, soup, sour cream, salt, pepper and onion. Mix well. Spoon into casserole dish.
Step 3

In microwaveable bowl, melt remaining bowl in microwave. Stir in crushed crackers. Sprinkle crackers over casserole. Cover, bake 35 mins. Uncover, bake 10 mins.
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