Cooktop Cove: Hashbrowns and cheese come together for the easiest casserole ever
By Emily Monaco
Morning, noon, or night, this hashbrown casserole is sure to put a smile on the face of every member of your family. The recipe below is creamy, cheesy, and full of flavor. And it couldn't be simpler to make.
Start things off with frozen shredded hashbrowns, which are just defrosted before being tossed with condensed soup, butter, sour cream, and lots of sharp cheddar cheese. Finished with buttery Ritz crackers for a crispy topping – and a touch more cheese – this casserole takes an hour's trip through the oven and emerges bubbly and browned. It's a delicious dish for brunch or as a dinnertime side.
Hashbrown casserole
5 minutes
55 minutes
1 hour
2 pounds frozen shredded hash browns, defrosted
½ cup melted butter
1 (10 ¼-ounce) can condensed cheddar soup
16 ounces sour cream
1 small onion, grated
2 cups grated sharp cheddar cheese, divided
½ teaspoon black pepper
2 cups Ritz crackers, crushed
Preheat oven to 350 F.
Combine all of the ingredients in a large bowl except ½ cup of the cheese and the crackers. Spread the mixture in a greased 9x13-inch casserole dish. Top with the crushed crackers and reserved cheese.
Bake for 45-55 minutes, or until hot and bubbly.
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