Confetti Potato Corn Casserole

Name: Confetti Potato Corn Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1 (30 ounce) package frozen hash brown potatoes, thawed; 1 cup chopped onion; 16 ounces sour cream; 8 tablespoons melted butter; 1 (10 ounce) can cream of mushroom soup; 1 (11 ounce) can mexicorn whole kernel corn; 4 cups shredded cheddar cheese, divided; 6 tablespoons butter; 1 1/2 cups crushed Ritz crackers (1 stack)

Submitted by PatsyAnnie

"This is an easy, delicious hash brown casserole. I think you'll enjoy the difference the corn makes."

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Ready In:: 1hr 30mins
Ingredients:: 9
Serves:: 8-10

ingredients

1 (30 ounce) package frozen hash brown potatoes, thawed
1 cup chopped onion
16 ounces sour cream
8 tablespoons melted butter
1 (10 ounce) can cream of mushroom soup
1 (11 ounce) can 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 350º for 1 hour or until hot and bubbly.

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Reviews

I first tasted this recipe three years ago at a picnic. My friend made it as her covered dish and it was a hit with the crowd. I now make it as my covered dish when I go to picnics. It holds up well in a crockpot at the "warm" setting and reheats nicely too. Only once did I go to a picnic and find a covered dish similar to this one... this recipe was much tastier and disappeared first!

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