- 1/2 lb. bag of shredded or cubed hashbrowns (or you coulduse potatoes shredded)
- 2 cans of cream of Chicken soup
- 2 cups of grated Cheddar Cheese
- 1 pint of sour cream
- 1/2 cup chopped Onion
- 1/2-1 teaspoon of salt
- red pepper to tast
- 1 roll of Ritz crackers
- Thaw and drain hashbrown potatoes. Mix the remaining six ingredients with the hashbrowns. Crush the crackers and mix with about 1/4 to 1/2 cup of butter or margarine. Put the hashbrown mixture in a 13x9x2 baking dish or a 3-quart casserole dish. Top with crackers and bake at 375 degrees for about 1 to 11 1/2 hours.
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