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Cheesy Potatoes with Cracker Topping Recipe
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Ingredients
1 can condensed cream of chicken soup (10.75 ounce can)
1 1/2 cups sour cream
32 ounces frozen southern-style hash browns, thawed
8 ounces shredded sharp cheddar cheese
20 RITZ® crackers, crushed
2 tablespoons butter, melted
Container
:9- x 13-inch baking dish
Directions
COOK
1
hr
Preheat the oven to 350ºF.
Mix the soup and sour cream in a large bowl. Add the potatoes and cheese; stir until well blended.
Spoon the mixture into the 9- x 13-inch baking dish.
Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 1 hour or until heated through.
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