Creamy, cheesy hashbrown casserole
32 oz pkg hashbrown potatoes, thawed if frozen
reduced-fat, shredded cheddar cheese
cream of asparagus soup
reduced-fat ritz crackers, crushed
How to Make Creamy, cheesy hashbrown casserole
1Heat 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.
2In 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.
3Add 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.
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About Creamy, cheesy hashbrown casserole
Posted: Sun, May 19, 2013