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


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1 stick
butter, divided
1/2 c
diced onion
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


  • 1Heat 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.
  • 2In lg bowl, combine hash browns, cheese, soup, sour cream, salt, pepper and onions. mix well. Spoon mix into casserole dish.
  • 3In 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.

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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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