Hashbrown Casserole

Hi everyone! Today I thought I’d share a super easy recipe that will be the hit of any get-together! I first had Hashbrown Casserole years ago at a family Christmas Party and asked my Mother In Law for the recipe.  I’ve made it so many times since. It’s become my go-to for pot luck and company parties. It’s always the first to go! This dish is perfect at the Holidays as well since it feeds so many.


1 large bag Shredded Hashbrowns (thawed)

1 cup chopped onion (I’ve been using about 1/2 a small onion lately)

1 cup cheddar cheese

1 pint sour cream

1 stick butter, softened at room temp

1 tsp salt and pepper

1 can cream of chicken soup

Set Aside

1/2 cup crushed Ritz Crackers (about 15 crackers)

2 Tbs butter, melted


Total Bake Time: 1 Hour

Preheat oven to 350 F

Thaw the hashbrowns by either leaving out on a counter or overnight in the fridge. (This will make it easier to mix) In a large bowl, mix together all the ingredients EXCEPT the melted butter and crackers. Pour into a 9×13 baking dish and bake for 45 minutes.

Meanwhile, mix the crushed crackers and melted butter in a small bowl and set aside. Remove potatoes after the 45 minutes and evenly sprinkle the top with the cracker mixture. Bake another 15-20 minutes or until the top is golden brown.


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