| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 1 stick butter, melted, plus more for greasing
- 2 pounds large red potatoes, peeled
- 2 cups sour cream
- 10 ounces Cheddar, shredded
- One 10-ounce can cream of mushroom soup
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups crushed butter crackers, such as Ritz
Instructions
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
- Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 356 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 64 mg |
| Sodium | 431 mg |
| Serving Size | 1 of 12 servings |
| Calories | 356 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 64 mg |
| Sodium | 431 mg |
Reviews
I’ve made this for a few years and my entire family loves it. I use Yukon gold, less butter 1/4 C and not an entire container of sour cream like 3/4. I let it cook about 10 mins. longer without the foil on to really crisp the top.
I tried this recipe. I shredded fresh potatoes using russet potatoes. I squeezed the shredded potatoes to get moisture out. I also skipped the crackers and butter on top. I topped with cheddar cheese. Covered with aluminum foil and baked for 1 hour. Then baked uncovered for 30 minutes. It was a huge hit.
Very disappointing!
This recipe has to be modified. Or it will be too runny and if you remove or modify it then why rate it high. We read all the reviews and I have to agree with them. First of all fresh grated potatoes will take much longer to make. Plus too much butter and sour cream. I just feel there are better hash brown potato recipes out there, but I still love her show.
I loved the topping !!! I used pre-shredded potatoes. I found it near the breakfast meets.
My mother made this recipe 15 years ago but she didn’t use butter crackers on the top. She used crushed corn flakes combined with melted butter. If there’s too much sour cream, you can always use less sour cream and other ingredients. I’ve seen so many variations of this recipe.
Okay get ready for the ultimate sodium rush!! Salty soup, salty cheese, salty crackers….Gross.
Really, Southern or not you have got to be pretty lazy to make this dish. The texture is bad and the taste. This is NOT good. Don’t waste the poor potatoes!
My family loves this casserole. My grandmother used to make this for Thanksgiving so it brings back great memories. The only thing we do differently is that we use crumbled plain corn flakes on the top instead of the butter crackers. We also add about a tablespoon of sugar to the potato mixture. The sugar gives it an interesting flavor without adding sweetness.
Made this for breakfast for dinner and overall my parents liked it. After reading other reviews I omitted the crackers and the butter you pour on top. ALso I halved the sour cream since so many people said it was too goopy. I think those modifications helped but I thought it was too salty, you might want to add the extra salt when it is on you plate instead of when it suggest in the directions. Okay to eat once but probably not a recipe I will make again.
i tried this hash brown potato casserole and loved it. not usually a fan of them, but glad i tried this one.
Thank for the recipe
Thank for the recipe