Betty demonstrates how to make a Sour Cream and Cheddar Potato Casserole. This casserole consists of seasoned shredded potatoes, coated with a mixture of sour cream, cheddar cheese, onion flakes, and mushroom soup. It is baked in the oven and topped with buttery Ritz cracker crumbs.
|Shredded potatoes||9 Cup (144 tbs)|
|Sour cream||1 Pint|
|Dried onion flakes||1 Tablespoon|
|Cream of mushroom soup||10 Ounce|
|Shredded cheese||1 Cup (16 tbs) (I used a blend of Cheddar and Monterey Jack cheese.)|
|Salt and pepper||To Taste|
|Ritz crackers||35 (1 sleeve)|
|Melted butter||1 Tablespoon|
Cook shredded potatoes in a large bowl in the microwave, just until tender. Set aside.
In a medium-sized bowl, mix sour cream, onion flakes, mushroom soup, shredded cheese, salt, and pepper.
Fold gently into shredded potatoes until potatoes are coated. Bake at 350 degrees (F) for about 45 minutes to 1 hour.
When casserole is almost done, mix melted butter with Ritz cracker crumbs and spread evenly over top of casserole.
Bake an additional 5 minutes, or until top is brown and crusty. Remove from oven and let sit for a few minutes before serving.
Serve while hot.