“Cheesy shredded potatoes that is heavy on the stomach, and sticks with you half the day!”
READY IN:
1hr 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • hash brown
  • 1 (8 -10 ounce) can cream of chicken soup
  • 2 cups shredded cheese
  • 34 cup sour cream
  • 14 cup chopped onion
  • 14 cup melted butter
  • toppings
  • 14 cup crushed cracker (I used club)
  • 2 tablespoons melted butter

Directions

  1. heat oven to 350.F, spray 2 quart glass baking dish with nonstick spray. In large bowel combine all hash brown ingredients; mix well. spread evenly into dish.
  2. in small bowel stir together topping ingredients. spread toppings evenly over hash browns. Bake 45min. or until browns are tender.

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