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Hashbrown Casserole Recipe

by CookEatShare Cookbook

Ingredients

1 (32 ounce.) pkg. hash browns, thawed 3/4 c. butter, melted (divided) 1 can cream of chicken soup, undiluted

1 (8 ounce.) lowfat sour cream 1 c. cheddar cheese, shredded 2 c. round buttery crackers, crushed

Directions

1. Combine potatoes, 1/2 c. butter, onion, soup, lowfat sour cream, and cheese, stir well. Spoon into a greased 2 qt shallow casserole dish. Stir remaining butter into crackers and sprinkle over potato mix. Bake at 350 degrees for 40 to 50 min. Shredded hash browns are better than cubed. Yield: 10 to 12 servings.

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