Hashbrown Casserole

Yield: 13x9 pan

Source: Cecily Roberts

Ingredients

• 1 can cream of chicken soup
• 8 oz sour cream
• 1 pkg frozen hashbrowns
• 1 pkg shredded cheddar cheese
• 1/2 cup chopped onions
• crushed Ritz crackers
• melted butter

Instructions

1. Mix sour cream, cheese, soup, and onion in a bowl.
2. Place hashbrowns in the bottom of 13x9 pan
3. Spread mix over hashbrowns.
4. Optional - Let sit in fridge overnight
5. Crumble crakers on top and drizzle with butter
6. Bake at 350F until heated through

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Tags: family and side

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