You can pop this cheesy sour cream potato casserole into the oven in just ten minutes, thanks to frozen Southern-style hash browns.
What You Need
Original recipe yields 12 servings
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. hot pepper sauce
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes, thawed
1 pkg. (8 oz.) KRAFT Shredded Four Cheese
20 RITZ Cracker s, crushed (about 1 cup)
2 Tbsp. butter, melted
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Let's Make It
Heat oven to 350°F.
Mix soup, sour cream and pepper sauce in large bowl. Stir in potatoes and cheese.
Spoon into 13x9-inch baking dish. Mix cracker crumbs and margarine; sprinkle over potato mixture.
Bake 50 min. or until heated through.
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.
Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.
Substitute 2 cups crushed RITZ Toasted Chips Cheddar for the cracker crumbs.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.