Moms creamy potato casserole

Moms Creamy Potato Casserole Recipe

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sherry monfils


remember when moms used to make casseroles, always using ritz crackers for the topping? My mom would make this along w/ a tuna casserole, using the famous crackers, and the crackers always gave a buttery taste. Loved it, and still do.


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15 Min
45 Min


  • 1 stick
    butter, divided
  • 1/2 c
    diced onion
  • 1
    32 oz pkg shredded frozen hash browns, thawed
  • 2 c
    reduced-fat, shredded cheddar cheese
  • 1 can(s)
    reduced-fat cream of mushroom soup
  • 2 c
    light sour cream
  • 1/4 tsp
    each, salt and pepper
  • 1 c
    crushed reduced-fat ritz crackers

How to Make Moms creamy potato casserole


  1. Heat oven to 375. Spray a 9" x 13" casserole dish w/ cooking spray. In lg skillet, over medium heat, melt 1/2 stick butter. Add onion, saute 5 mins.
  2. In lg bowl, combine hash browns, cheese, soup, sour cream, salt, pepper and onions. mix well. Spoon mix into casserole dish.
  3. In microwaveable bowl, microwave remaining butter until melted. Stir in cracker crumbs. Sprinkle crumbs over casserole. Cover dish w/ foil. Bake 35 mins. Remove foil, and bake 10 more mins.

Printable Recipe Card

About Moms creamy potato casserole

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Healthy, Heirloom

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