Ingredients
The following ingredients have 12 Servings
- 2 pounds russet potatoes (scrubbed, peeled, cubed. * or frozen hash browns )
- 16 ounces sour cream
- 2 cups shredded cheddar cheese
- 1 can cream of chicken soup
- ½ cup unsalted butter (melted)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (divided* one tsp. is for boiling the potatoes, and the other for seasoning the dish.)
- ½ cup green onions (sliced into small pieces)
- 64 Ritz Crackers (2 sleeves )
- ½ cup unsalted butter (melted )
Instruction
- Bring a large stock pot of salted (1 teaspoon) water to a boil and add cubed potatoes. Boil for about 10 minutes or until potatoes can be pierced with a fork. Once done, drain potatoes and set aside.
- Preheat oven to 350°F. Grease an 11"x13" baking dish with butter or nonstick spray and set aside.
- In a large mixing bowl, add the sour cream, cheese, green onions, melted butter, and cream of chicken soup and spices; mix until combined. Add in the drained potatoes and mix.
- Add potatoes to the greased casserole dish. In a medium-sized bowl, add the crushed Ritz crackers, and butter. Combine until all crumbs are coated. Sprinkle the cracker mixture over the top of the potatoes.
- Cover with foil and bake for 45 minutes. Then, for the last 10 minutes, remove the foil and bake for an additional 10 minutes to crisp up the topping.
