Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Potato Casserole
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2 lb. bag of frozen hash browns, thawed |
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6 TBSP butter plus 2 TBSP butter, melted separately |
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1 teaspoon salt |
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½ teaspoon pepper |
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½ cup onions |
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1 can cream of chicken soup |
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1 pint sour cream |
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8 ounces (2 cups) grated cheddar |
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Crushed Ritz crackers |
Mix thawed potatoes, 6 tablespoons melted butter, salt, pepper, onion (if you choose to use it), cream of chicken soup, sour cream, and grated cheddar.
Mix remaining 2 TBSP butter with crushed Ritz (if you choose to use them).
Place into large casserole dish and bake 1 hour at 350.
NOTE: This recipe is in the Eustis Service League Cookbook and is one my kids used to love. However, I did leave out the onions, per their request. Nor did I usually top it with the Ritz, mainly because of the added butter and calories. It is really good, tho, and is a recipe I always took to covered dish dinners. It really does make a lot, and it freezes well. When I’d make it for my family, I’d simply divide it in half and freeze half unbaked until I needed it. Aysha makes it in Atlanta and always puts the Ritz on top and everyone loves it. The original recipe simply called for ½ cup butter, but it is swimming in it if you use that much. Its why I divided it and used less if I used the Ritz.