Potato Casserole

Here’s another recipe from my recipe box that I adapted to make it IC friendly. This crunchy potato casserole is a very easy side-dish to prepare. All of the ingredients are placed into a casserole dish and then baked in the oven. No additional cooking is required as the oven does nearly all of the work for you. This casserole combines cubed hash browns with sour cream, cream of chicken soup and cheddar cheese. What is really great about this dish is the topping. The top of the casserole is loaded with crunchy crushed buttery crackers. Enjoy!

Potato Casserole


Ingredients:

1 (32 oz.) bag of frozen hash browns (cubed), thawed
½ c. melted butter
1 t. salt
1 (10.5 oz.) can of organic cream of chicken soup (without problem ingredients)
1 pt. sour cream
12 oz. cheddar cheese, shredded
40 organic buttery crackers (without problem ingredients)
1 stick melted butter


Directions:

Mix thawed hash browns, ½ c. melted butter, sour cream, salt, soup and cheese and put in 9 x 13 inch greased casserole dish. Crush crackers & mix with 1 stick of melted butter (add more crushed crackers to mixture if needed). Put cracker mixture evenly on top of casserole. Bake uncovered 350 degrees for 45 minutes or until bubbly and golden brown on top.