Ingredients:
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/2 c. sour cream
1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
1 pkg. (8 oz.) shredded sharp cheddar cheese
20 crackers, crushed
2 Tbsp. butter, melted
Directions:
Heat oven to 350 degrees.
Mix soup and sour cream in a large bowl until blended. Add potatoes and cheese; mix well.
Spoon into a 9x13 baking dish sprayed with nonstick cooking spray. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
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