Quick and easy side dish.
Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::16
Yield::1 9×13-inch pan
Ingredients
2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
2 (10.5 ounce) cans cream of chicken soup
1 (16 ounce) package shredded Cheddar cheese
1 pint sour cream
½ cup melted butter (Optional)
½ cup finely chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
Topping:
1 sleeve buttery round crackers (such as Ritz®), crushed (Optional)
½ cup melted butter (Optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9×13-inch baking pan.
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.
Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.