Hash Brown Casserole

Cheez-Its and lots of sharp cheddar cheese make this hash brown casserole recipe a delicious alternative to the traditional recipe using sour cream and corn flakes.

 

Hash Brown Casserole

½ cup chopped onion 
½ cup butter
1 package (16 oz.) frozen, cubed (Southern-style) hash brown potatoes (I use half of a 32 oz. bag)
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 soup can full of milk
1 ½ cups shredded sharp cheddar cheese
Dash pepper
1 cup cheese cracker crumbs, divided (Cheez-Its)
Salt to taste
   
In a large skillet or 5 qt. Dutch oven, saute the onion in butter until tender. Turn off heat, and stir in the frozen potatoes, soup, and milk. Add the cheese, pepper, 1/2 cup of crumbs, and salt (if needed). Transfer to a greased 7x11 baker; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly throughout.

You can double the recipe and bake it in a greased 9x13 baker for 45-55 minutes until bubbly throughout.  You'll want to use a large stock pot (I use my 8 qt.) in which to mix it.  I also add extra cheese cracker crumbs to the top of both the 7x11 and 9x13.

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