Wednesday, June 11, 2008

Beth's Hash-Brown Potato Casserole

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

2 pounds large red potatoes, peeled
2 C sour cream
10oz cheddar cheese, shredded
1 10oz can cream of mushroom soup
1 small onion, finely chopped
1 tsp salt
½ tsp pepper
2 C crushed Ritz crackers
½ C butter, melted

Preheat the oven to 350. Grease a 9x13x2” casserole dish.
Use the large holes of a box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, cheese, 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 for 20 minutes more, or until lightly browned on top.

No comments: