The best Hash brown casserole

Since it is 4th of July weekend I am making my hash brown casserole to take to a cookout. I am always getting asked for this recipe so thought I'd post it today. It also makes a great breakfast to eat on for a few days. I don't always like leftovers microwaved but this one is just as great microwaved the next day.  So guess what my little baseball player is getting for breakfast this weekend before his tournament! Well of course that is if there are any leftovers which might not happen!

 

Hash brown Casserole

1 1/2 lb bag of frozen hashbrowns half thawed (I prefer the cubed)

1/2 c butter, melted

1/2 c chopped onion or onion powder (which is what I normally use)

1 can of cream of chicken soup

1 Large sour cream

3 c cheddar cheese grated

1/4 tspn black pepper

1 tspn salt

A sleeve of Ritz Crackers crushed (put in a baggie, close it and crush them)

 

Mix onion, 1/4 c of butter, sour cream, cheese, soup, salt and pepper in large bowl. Fold potatoes into mixture. Put in a large casserole dish. Cover with the Ritz crackers. Drizzle other 1/4 cup of butter on top. Bake 350 for one hour.

 

 I prefer to cook this longer so I do the directions and then I turn the oven down to 200 and cover it with aluminum foil. I just leave it in the oven until I need it when we are cooking out at our house and my hubby is still grilling. If I am taking it somewhere I will turn it down to 200 and leave it in there for maybe 20-30 more minutes. It makes the potatoes softer. Either one you have time for is fine. I learned to do it this way since my hubby and I never get done cooking at the same time at cookouts. And I like the potatoes really soft.

 

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