Breakstone’s Cheesy Potato Casserole

1 ½ cups Brek. Sour cream

1 can (10 ¾ oz.) condensed cream of chicken soup

1 pkg. (32oz.) frozen southern style hash browns, thawed

1 pkg. (8oz.) Kraft shredded sharp cheddar cheese

20 Ritz crackers, crushed (1 c.)

2 TBS Butter

350*F.  Mix soup &
sour cream in lg. bowl.  Add potatoes and
cheese; stir until well blended.

Spoon into 13×9” baking dish.  Combine crumbs and butter sprinkle over
potato mix.  Bake 50 min.  12 servings ½ c. each

Breakstone’s Cheesy Potato Casserole

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