Potato Casserole:
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups sour cream
1 can cream of chicken soup
2 cups grated American or Cheddar cheese
2 tablespoons chopped onion (I use the dried chopped onion)
1 teaspoon salt and pepper
1 cup melted butter
2 cups crushed Ritz crackers
The day before serving, combine potatoes, sour cream, soup, cheese, chopped onion, salt, pepper, and 1/2 cup melted butter. Place in greased 9x13 inch pan. Cover with foil and refrigerate. The next day, sprinkle with Ritz cracker crumbs and 1/2 cup melted butter. Bake 1 hour and 10 minutes in 350 degree oven. I've got lots of favorite vegetable dishes! What are some of yours?
1 comment:
This is super easy and great for grilling season!
Slice up zucchini and squash and place in a grill basket or a foil packet (that's what we do). You could also do red or yellow peppers. Grill for 10ish minutes or until veggies are to your liking. Remove from foil or basket and place in bowl. Top with Italian dressing and grated parmesan cheese . Yummy!
Post a Comment