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Cheesy Potatoes

Cheesy Potatoes

Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we’re talking seriously blue-ribbon material.

Prep time10 min
Total time1hr 0min
ServingsMakes 12 servings, 1/2 cup each.
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1½ cups sour cream
  • 1 pkg. (32 oz.) frozen Southern-style hash browns, thawed
  • 1 pkg. (8 oz.) shredded sharp cheddar cheese
  • 20 RITZ Crackers, crushed (about 1 cup)
  • 2 Tbsp. butter, melted
  • Heat oven to 350°F.
  • Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
  • Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
  • Bake 50 min. or until heated through.
Recipe Tips
  • Size-Wise
    Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.
  • Special Extra
    Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.
  • Substitute
    Substitute 2 cups crushed RITZ Toasted Chips cheddar for the cracker crumbs.


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