Cheese and Chive Potato Casserole


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
Servings: 4

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


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