Description
A creamy, cheesy casserole made with hashbrowns, perfect for potlucks, family gatherings, or cozy dinners.
Ingredients
Scale
- 2½ pounds frozen diced or shredded potatoes (thawed)
- 3½ cups shredded cheddar cheese (grated)
- 1â…“ cups cream of chicken soup
- 2½ cups sour cream
- 7 tablespoons unsalted butter (melted)
- 1 bunch green onions (sliced)
- 1â…” teaspoons Stone House Seasoning
- 2½–3½ cups Ritz crackers (crushed)
- â…” cup melted butter
Instructions
- Preheat the oven to 400°F (204°C). Lightly butter a 9×13-inch baking dish or spray it with nonstick cooking spray.
- Stir together the thawed potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, green onions, and Stone House Seasoning.
- Spread the mixture evenly into the prepared baking dish.
- Bake for about 30 minutes, or until the potatoes are fork-tender. Remove from the oven and sprinkle the remaining cheddar cheese on top.
- Return to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
- Stir together the crushed Ritz crackers with melted butter until evenly coated, then sprinkle on top of the casserole.
- Bake for an additional 5–7 minutes or until the topping is golden and crispy.
- Serve the casserole warm, and enjoy!
Notes
This casserole is best served hot and pairs well with meats or as a breakfast option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg