Easy Southern Hash Brown Casserole
It wasn't too very long ago that I shared a from scratch version of this casserole Southern Hash Brown Potato Casserole. That version is a lot harder and more time consuming but still very delicious. This version uses Ore Ida Southern Style Hash Browns and canned cream of chicken condensed soup. You probably have at one time or another made this but I thought I'd share it anyway.
Preheat oven to 350 degrees
You will need:
1 bag Ore Ida Hash Browns Southern style diced potatoes
2 cans cream of chicken condensed soup
2 cups sour cream
1 medium onion chopped
2 cups cheddar cheese shredded
2 cups or your choice: bread crumbs,crushed corn flakes, crushed Ritz Crackers or any cracker of your choice. (Today I used Town House Crackers)
1 pound of sharp cheddar cheese grated
1 stick butter
1 teaspoon salt
1/2 teaspoon pepper
2 sleeves of crackers or if you use bread crumbs 2 cups of crushed bread crumbs
1. Mix the crumbs and Half of the cheese together in a bowl and set aside.
2. Melt butter in a 9 x 13 inch baking dish. Reserve a little about 1/4 cup of the melted butter from the pan to use on top of crumb topping later
3. Mix hash browns, soups, sour cream, chopped onion, salt and pepper together and most of the melted butter to this mixture.
4. Layer half of the potato mixture in the pan. Top with half of the cheese only
5. Layer with other half of potatoes and top with remaining cheese only
Bake 50 minutes
6. Top with the cheese/crumb mixture. Drizzle the 1/4 cup melted butter over the top of the crumb mixture and bake until cheese is melted and browned to your liking. It usually takes 5 - 10 minutes to accomplish this.
Remove from oven serve while warm.
Enjoy!
