I don’t know what I would do if my diet couldn’t contain potatoes. It’s hard to find a recipe for potatoes I don’t like. And that’s saying something if you know how picky I am. I love my meat and potatoes! I found this recipe in an ad for sour cream in a magazine. It’s so easy to put together and serves 12. It would be a good holiday dish. I made the entire recipe and froze half for a later time. Look at me nesting. You would think I was in the final trimester of pregnancy. And, while my midsection may look that way from all of the potatoes I eat, I’M NOT EXPTECTING! NO WAY! ABSOLUTELY NOT! NO! Just to make that clear.
Cheesy Potatoes
*Recipe from a Knudsen’s sour cream ad in a magazine.
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups sour cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13×9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
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