Hash Brown Casserole is a holiday staple on our table. I cant remember a Thanksgiving or Christmas where this dish wasnt included.
|Canned cream of chicken soup||10 1/2 Ounce (1 can)|
|Sour cream||2 Cup (32 tbs)|
|Onion powder||1 Teaspoon|
|Black pepper||1/4 Teaspoon|
|Frozen hash brown cut potatoes||32 Ounce , thawed (1 package)|
|Shredded sharp cheddar||8 Ounce (1 package or about 2 cups from Borden® Cheese, Thick Cut)|
|Buttery crackers||30 , crush (about 1 1/2 cups crushed)|
|Unsalted butter||1/2 Cup (8 tbs) , melt|
1.Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
2.In a large bowl, combine the cream of chicken soup, sour cream, onion powder, salt, and pepper and mix until well combined. Add the hash browns and cheese and mix until combined.
3.Spread the mixture evenly in the prepared pan. Sprinkle with the crushed crackers and drizzle the butter over the top. Bake for 50 to 60 minutes or until golden brown and bubbly around the edges.
4.Allow to rest for about 5 minutes before serving.