BETH'S HASH-BROWN POTATO CASSEROLE

Beth's Hash-Brown Potato Casserole image

Yield serves 8

Number Of Ingredients 9

2 pounds large red potatoes, peeled
2 cups sour cream
10 ounces Cheddar cheese, shredded
1 10-ounce can cream of mushroom soup
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups crushed Ritz crackers
1/2 cup (1 stick) butter, melted

Steps:

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
Use the large holes of a box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, cheese, soup, onion, salt, and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake for 20 minutes more, or until lightly browned on top.
From Beth
If you're in a hurry, substitute a 2-pound bag of frozen hash browns, thawed, for the red potatoes.

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