Ingredients:
1 (30 ounce) packages frozen hash brown potatoes, thawed
1 cup chopped onions
16 ounces sour cream
8 tablespoons melted butter
1 (10 ounce) cans cream of mushroom soup
1 (11 ounce) cans mexicorn whole kernel corn
4 cups shredded cheddar cheese, divided
6 tablespoons butter
1 1/2 cups crushed Ritz crackers ( 1 stack)
Directions:
Mix together the thawed potatoes, onions, sour cream, 8 T.
of melted butter, mushroom soup, corn and 2 cups of the cheddar cheese.
Put into a greased 9 x 13″ casserole.
Top with the remaining 2 cups of cheddar cheese.
In a large skillet, Melt the 6 T.
of butter.
Lightly brown the Ritz cracker crumbs in the butter.
Cool.
Spread on top of the cheese.
Bake at 350F for 1 hour or until hot and bubbly.
Servings: 8-10
Time preparation: 30 min.
Time total: 90 min.