I was cooking up a ham one Sunday and was craving a cheesy potato casserole. I saw one on the Ore-Ida website and changed it up a bit to fit my liking. I first halved the recipe, because 4 servings is plenty for me and my husband and then I added some chives, to give it a loaded baked potato taste. I also changed the topping because I liked crushed Ritz, and had them on hand. It was crunchy, creamy and delicious. Enjoy!
Total Time: 75 minutes
nonstick cooking spray
1/2 can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cups shredded cheddar cheese
2 Tablespoons chives, chopped
1/2 Package (15 ounces of the 30 ounce bag) Ore-Ida® Country Style Hash Browns
1 sleeve crushed Ritz crackers, crushed
2 Tablespoons butter, melted
1. Preheat oven to 350°F. Coat 9×9 baking pan with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, chives and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a small bowl, mix together melted butted and crushed Ritz crackers. Spread evenly over top of hash brown mixture.
4. Cook uncovered for 1 hour or until hot and bubbly. Allow to rest 5 minutes before serving.
Adapted from Ore-Ida Cheesy Potato Casserole