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Cheesy Potatoes

Prep Time:

10 min

Total Time:

1 hr

Makes:

12 servings, 1/2 cup each

What You Need!

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (32 oz.) frozen Southern-style hash browns, thawed

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

20 RITZ Crackers, crushed (about 1 cup)

2 Tbsp. butter, melted

Make It!

PREHEAT oven to 350°F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.

SPOON mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.

BAKE 50 min. or until heated through.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.

Special Extra

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

Substitute 2 cups crushed RITZ Toasted Chips Cheddar for the cracker crumbs.

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Rated

by naturelover2 on 11/18/2009
" This was very tasty, but it was still a little dry and bland even though I followed some other suggestions and added butter and onions. I sauteed about a half a cup of chopped onions in 4 tablespoons of butter in a large pan. Just for a few minutes to soften the onions. Then I added the potatoes and stirred to coat them with the butter, before mixing with the soup and sour cream in a bowl. I also added salt and pepper. I substituted cream of celery soup since I'm vegetarian. I used the reduced sodium celery soup because it does not contain msg. I'm not sure if the cracker crumb topping really added anything to the dish, I may leave that off next time I make it. I will also increase the added butter (that I saute the onions in) by a couple of tablespoons in the hope that it will produce a moister dish. I think a few drops of hot sauce will give it some extra flavor. "