Quick and easy side dish.
Ingredients
Topping
- 1 sleeve buttery round crackers (such as Ritz®), crushed (Optional)
- ½ cup melted butter (Optional)
- 2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (16 ounce) package shredded Cheddar cheese
- 1 pint sour cream
- ½ cup melted butter (Optional)
- ½ cup finely chopped onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9×13-inch baking pan.
Step 2
Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
Step 3
Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 394 | |
% Daily Value * | |
Total Fat31g | 40% |
Saturated Fat18g | 90% |
Cholesterol76mg | 25% |
Sodium737mg | 32% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein11g | |
Vitamin C5mg | 27% |
Calcium256mg | 20% |
Iron2mg | 8% |
Potassium258mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Arielle B
- 9 years ago
I took this to a neighborhood potluck and it was a big hit! The only change I would make next time would be to adjust the amount of butter that goes in the crushed crackers – and maybe use crushed corn flakes in place of the crackers. I wanted the topping to be more crunchy, and while it did brown up beautifully, it didn’t have the crunch I was hoping for. Nevertheless, it was delicious! I will definitely make it again.
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- by: Jmoore10
- 9 years ago
We made this as a side dish to our Christmas ham and it turned out wonderfully. The only change I made was to use corn flakes instead of crackers.
Because I needed my oven to prepare the ham, I made the potatoes first and covered them with foil to maintain the heat whIle i msde the remainder of dinner. This was a mistake because sealing in the heat caused the topping to lose its crunch so next time I will plan better 🙂
Thanks for sharing this yummy and super easy recipe! -
- by: Tripsmomd
- 7 years ago
I hadn’t made this kind of dish in years. This recipe looked good and received good reviews, so I tried it.
I made just 1 change. I used about 1/3 of a cup of sharp cheddar on top just before added the cracker topping.
I got raves and was sure to share my recipe with the change.
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- by: Todd Ramsey
- 7 years ago
This is good, but rich. I did not put any onion in because my hashbrowns actually had some onion in. I used reduced fat cheese and sour cream. I put half the cheese in it and topped it with the rest, because I like that brown cheesiness. I did not put any crackers on top. I did not add the butter but I did butter the dish because I didn’t want too many calories. I did not add salt but did put pepper in it. It was pretty good overall, but a little more soupy that I thought it would be. I would probably reduce the sour cream by 1/2 cup if I made it again and see how that goes.
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- by: Michael Rosencrants
- 6 years ago
I have made this before and it is quite good. This time I used this as a base cut the recipe in half, mixed in mushrooms that I cooked in the melted butter, covered it with leftover coffee roasted pork loin and the blueberry sauce I had cooked it in. Cooked all as directed and 15 minutes before it finished sprinkled on some Colby Jack that browned as it finished. Wonderful, thanks for the inspiration.
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- by: Joannefrost51
- 3 years ago
I have made this many times, the only change I made is I substituted corn flakes for the topping. For a gluten free version of this recipe, I prepared enough Yukon gold potatoes to make 2 cans of cream of chicken soup, by boiling them until tender, then skinning them under cold running water. I immediately added the hot potatoes to my high speed blender along with some chicken bullion granules and some of the sour cream to make a substitute for the cream of chicken soup. I reserved a small amount of the liquid from the boiled potatoes if needed to make the potato mixture smooth and the texture of the cream of chicken soup.
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