Sour Cream Hash Brown Casserole

This is a holiday favorite! I doubled the recipe and used 2 cups of cheddar cheese and 2 cups of grated parmesan cheese. I stuck with the cream of chicken soup as my grandma always had, but this recipe is so versatile that any cream soup will do which is nice. Everyone loves the cornflake topping, but again it’s a matter of preference. This does take an hour in the oven even with the thawed hash browns.

Hash Brown Casserole

1 hour to prepare serves 6-8

INGREDIENTS

• 1 (32 oz.) package frozen cubed hash browns
• 1 (16 oz.) package sour cream
• 1 (10.75 oz.) can cream of celery or chicken soup
• 1 cup sharp cheddar cheese, grated, divided
• 1/3 cup (5-6 tablespoons) unsalted butter, melted
• 1/2 cup Ritz crackers, lightly crushed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3 strips bacon, garnish

PREPARATION

1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, stir together sour cream, celery soup, 3/4 cup cheddar cheese, and melted butter, then season with salt, pepper and garlic powder.
3. Fold hash browns into the mixture, then transfer to greased baking dish. Top with crushed Ritz crackers, then place in oven.
4. Bake for 35-40 minutes, or until hot and bubbly.
5. Remove from oven and serve hot.

From: allrecipes.com