Quick and easy side dish.
Ingredients
- frozen cubed hash brown potatoes: 2 packages (16 ounce packages, thawed)
- cream of chicken soup: 2 cans (10.5 ounce cans)
- cheddar cheese: 1 pack (16 ounce pack, shredded)
- pint sour cream: 1 piece
- butter: 0.5 cup (melted, optional)
- onion: 0.5 cup (finely chopped)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- sleeve buttery round crackers (such as Ritz®): 1 piece (crushed, optional)
- butter: 0.5 cup (melted, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
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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.
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Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
