This cheesy hashbrown casserole made with cream of chicken soup is topped with a buttery cracker topping for a warm and comforting side dish.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
394 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
Step 2
Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
Step 3
Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Ingredients
1 teaspoon salt
½ teaspoon ground black pepper
1 pint sour cream
½ cup melted butter (Optional)
½ cup finely chopped onion
1 (16 ounce) package shredded Cheddar cheese
2 (10.5 ounce) cans cream of chicken soup
2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
1 sleeve buttery round crackers (such as Ritz®), crushed (Optional)
