(by Shirley McNevich)
1 - 2lb. bag frozen grated hash brown potatoes (thawed)
1 - 16oz. Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 stick softened Parkay margarine (melted)
2 cups crushed Ritz crackers
In a bowl add thawed hash browns, sour cream, soup, chopped onions, salt and pepper--stir until mixed. Place the mixture evenly into a greased 9 x 13 baking pan. In a separate bowl add melted Parkay and Ritz crackers--stir. Spread Ritz cracker mixture evenly over the potato mixture. Bake at 350 degrees for 1 hour.
No comments:
Post a Comment