• 12servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (32 oz) package frozen hash browns , thawed (I hadn't noticed the thawed so it explains why the middle was still frozen the last time I cooked this. A few minutes in the microwave took care of that. So if you forget to thaw the potatoes , bake this a while longer. )

  2. 1/2 cup melted butter or margarine (real butter really makes them taste good, the hell with cholesterol and trans fats)

  3. 1 can cream of chicken soup

  4. 12 grated cheddar cheese (I guesstimate this, you can't have too much cheese)

  5. 1 cup sour cream (are you getting a theme here?, you can just hear your arteries slam shut while you eat it)

  6. 1 tsp salt (moderation in something)

  7. 1/2 small onion , chopped

  8. Topping

  9. 2 cups crushed crackers

  10. 1/2 cup melted butter (gets better and better)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Mix together the all the ingredients except for those in the topping. Spread in a 9 x 13 inch baking dish. I used a 2/12 qt. oval casserole and also sprayed it with Pam before using it to prevent sticking. Or you could grease the bottom of the pan or casserole.

  2. Mix crushed crackers and melted butter. Sprinkle over the potato mixture. Bake 40-45 minutes. Serves 12-14 (in your dreams, this is so good everybody wants more).


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