Ingredients:
2 (27 ounce) boxes frozen hash brown patties ( bagged or different brand doesn’t taste the same trust me)
2 (10 3/4 ounce) cans cream of potato soup ( cream of mushroom or chicken doesn’t work as well in this recipe)
1 (16 ounce) containers sour cream
2 cups shredded sharp cheddar cheese
1 cup crushed Ritz crackers
2 tablespoons melted butter
salt, to taste
pepper, to taste
Directions:
Remove 2 patties from each box (4 total) and discard or save for another use.
Completely thaw hash browns.
Preheat oven to 375 F.
Crumble patties and set aside.
In a medium bowl combine soup, sour cream and cheese.
Add crumbled hash browns to mixture.
Pour mixture into a deep casserole dish.
Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy.
Sprinkle crushed crackers over casserole.
Cover and bake 45-55 minutes until bubbly and top is starting to brown.
Servings: 12
Time preparation: 10 min.
Time total: 55 min.