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Baked Potatoes and Cheese |
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Free Books / Cooking / Mom's Best Recipes Vol 4 / | |
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Baked Potatoes and Cheese |
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(by Shirley McNevich)
1 1/2 cups sour cream
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1 - 32oz. bag Ore Ida southern style hash browns (thawed)
1 - 8oz. bag shredded sharp cheddar cheese
crushed Ritz crackers (1 cup AFTER you crush them)
2 TBSP butter, melted
In a bowl add soup and sour cream--stir. Add the thawed hash browns and cheese--stir until mixed. Grease a 9 x 13 baking dish with Pam. Pour the mixture into the baking dish. In a separate bowl add the crushed crackers and melted butter--stir. Sprinkle cracker mixture on top of potato mixture. Bake at 350 degrees for 50 minutes or until well heated.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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