recipe
May 11, 2024
While the exact origin of cheesy hashbrown casserole is unclear, it gained widespread popularity in the South and the Midwest naturally, where we love all things cheese and potatoes. In our house, my stepmom Kathy would make this for Easter, Christmas, Birthdays, and PotLucks, and she even would make it and freeze pans to send home with Ellie at college.
This is Ellie’s comfort food and love language.
Ingredients
- 2 pound package frozen diced hash brown potatoes, thawed
- 1 cup butter, melted (1/2 reserved)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup chopped onion
- 2 cups shredded Cheddar cheese
- 2 cups sour cream
- 3 cups crushed Ritz crackers
Instructions
- Preheat oven to 350
- Combine hash browns, 1/2 cup melted butter, salt, pepper, soup, onion, Cheddar cheese, and sour cream in a large bowl.
- Transfer the mixture to a greased 13 x 9-inch pan and pat into the pan
- Sauté ritz crackers and 1/2 cup melted butter in a saucepan over medium heat.
- Sprinkle crumbs over the top of the casserole and bake at 350 for 90 minutes