Potato Casserole
1/2 cup melted butter, divided
1/2 cup onion finely chopped
1 (10 1/4 ounce) can of cream of chicken soup
1 pint of sour cream
2 cups grated cheddar cheese
1/4 teaspoon pepper
32 oz frozen shredded hash browns
1 sleeve butter crackers
1/2 cup onion finely chopped
1 (10 1/4 ounce) can of cream of chicken soup
1 pint of sour cream
2 cups grated cheddar cheese
1/4 teaspoon pepper
32 oz frozen shredded hash browns
1 sleeve butter crackers
Melt ¼ cup butter in a pan and saute onions until soft,
about 5 minutes. Combine onions, soup,
sour cream cheese and pepper in a large bowl. Gently mix in hash browns. Place mixture in a greased 9×13 casserole dish,
cover and allow to sit at room temperature to thaw, about 2 hours. Refrigerate until ready to bake.
When ready to bake, preheat oven to 350 degrees F. Crush crackers and mix with remaining ¼ cup
melted butter. Spread evenly over the
top of potatoes.
Bake for 45-55 minutes or until hot and bubbly.
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