creamy, cheesy hashbrown casserole

★★★★★ 2
a recipe by
sherry monfils
worcester, MA

This makes for a delicious brunch casserole...yum!

★★★★★ 2
serves 8
prep time 15 Min
cook time 45 Min

Ingredients For creamy, cheesy hashbrown casserole

  • 1/2 c
    butter, divided
  • 1/2 c
    onion, diced
  • 1
    32 oz pkg hashbrown potatoes, thawed if frozen
  • 2 c
    reduced-fat, shredded cheddar cheese
  • 1 can
    cream of asparagus soup
  • 2 c
    light sour cream
  • 1/2 tsp
  • 1/4 tsp
  • 1 c
    reduced-fat ritz crackers, crushed

How To Make creamy, cheesy hashbrown casserole

  • 1
    Heat oven to 375. Lightly spray a 9" x 13" baking casserole dish. In skillet, over medium heat, melt 1/2 of the butter. Add onion and saute until soft.
  • 2
    In lg bowl, combine hashbrowns, cheese, soup, sour cream, salt, pepper and onions. Mix well. Spoon into casserole dish. In microwaveable bowl, microwave remaining butter until melted.
  • 3
    Add cracker crumbs to melted butter. Sprinkle crumbs over casserole. Cover dish w/ foil. Bake 35 mins. Remove foil, and continue baking for about 10 mins, or until top is golden brown.