Cheesy Baked Hash Browns
(Shared recipe submitted by Sue.)
Sue writes: "Here is one that I use for a side dish. I have taken it to many gatherings and have learned to take the recipe with me as I know many will want it. It is so easy and freezes very well. This is a great side dish to go especially with baked or pouched fish or plain chicken. I usually only bake half of this at a time for my family of four and freeze the other half for a later time. It has come in handy many times for unexpected dinner guests and it always gets big raves. Yes, it is rich, but you can cut the fats down using the low fat soup, fat free sour cream and light cheddar cheese. I don't recommend using the fat free cheese as it doesn't melt as well. So easy and has ingredients that you can have on hand all the time. Hope you like this one."
- 1 large bag of frozen hash brown potatoes
- 1 can of condensed cream of mushroom soup (can use cream of chicken)
- 1 pint sour cream
- 1/2 cup chopped onions
- 1/2 cup melted butter
- 1 large bag (2 cups) shredded cheddar cheese
- 1 stack of butter crackers, such as Ritz, crushed
Preheat oven to 400° F. Pour uncooked bag of hash browns into large bowl. Add the next 5 ingredients and mix well. Pour and spread evenly into a 13x9-inch ungreased baking dish. Sprinkle the crushed crackers over the top. Bake for 1 hour or until nicely browned and bubbly.