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.
Ingredients
- 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
Preparation
- 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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