creamy, cheesy hashbrown casserole

Name: Creamy, cheesy hashbrown casserole
Prep time: 15 min
Cook time: 45 min
Yield: 8
Ingredients: 1/2 cup(s) butter, divided; 1/2 cup(s) onion, diced; 1 - 32 oz pkg hashbrown potatoes, thawed if frozen; 2 cup(s) reduced-fat, shredded cheddar cheese; 1 can(s) cream of asparagus soup; 2 cup(s) light sour cream; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 cup(s) reduced-fat ritz crackers, crushed

(2 RATINGS)

84 Pinches

sherry monfils

worcester, MA

Updated on May 19, 2013

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

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prep time 15 Min

cook time 45 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make creamy, cheesy hashbrown casserole

Step 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.

Step 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.
Step 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.
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