CHEESY BAKED HASH BROWNS

(Submitted by Sue)

SERVES 8

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 4 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 again cut the fats down using the low fat soup, fat free sour cream and the light chedder cheese. I don't recomend 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."

INGREDIENTS

1 large bag of frozen Orieda Hash brown potatoes.

1 can of condensed cream of mushroom soup (can also use cream of chicken)

1 pint of sour cream

1/2 cup chopped onions

1/2 cup melted butter

1 large (2 cup) bag size of shredded chedder cheese

1 stack of Ritz crackers, crushed

Pour uncooked bag of hash browns into large bowl. Add the next 5 ingredients and mix well. Pour and spread evenly into a 13 x 9-inch ungreased baking dish. Sprinkle the crushed Ritz crackers over the top. Bake at 400° F for 1 hour or until nice and brown and bubbly.

About Sue: Sue's email address is MOM2DKB@aol.com. Check out her tips for reducing the fat grams in recipes at Cooking Tips: Oil and Butter Substitute and Liquid No fat Substitute.

Other recipes submitted by Sue:

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