Friday, January 27, 2012

Hashbrown Bake

Serves: 8-10

1 bag (2 lbs.) frozen, shredded hash browns
1 can cream of chicken soup
2 c. grated cheddar cheese
2 c. sour cream
1/4 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
2 T. minced onion

1/4 c. butter, melted
3/4 c. cracker crumbs, crushed

Mix all ingredients, except topping, in a large bowl. Place in a greased 9 x 13 baking dish. In a small bowl, combine cracker crumbs and melted butter. Sprinkle over potatoes. Bake at 350 degrees for 45-50 minutes or until bubbly. Serve hot.

Check my coupon resources page to save money when you make this recipe!

Tips: It takes a little bit of arm strength to mix all these ingredients together so make sure to use a large bowl. I mixed this up the night before, put it in the 9 x 13 dish, stuck it in the fridge overnight and baked it in the morning. Came out great! So if you're making this as part of breakfast there's no need to have to get up early to put it together. Just make sure you take your dish (especially if it's glass) out of the refrigerator at least 30 minutes before you plan to put it in the oven. Also, any kind of cracker can be used but the best is a light, buttery cracker such as Ritz or Town House.

Recipe by Stacy having adapted it from several recipes in my MOPS compilation cookbook


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