Beth’s Hash-Brown Potato Casserole

Name: Beth’s Hash-Brown Potato Casserole
Yield: serves 8
Ingredients: 2 pounds large red potatoes, peeled; 2 cups sour cream; 10 ounces Cheddar cheese, shredded; 1 10-ounce can cream of mushroom soup; 1 small onion, finely chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups crushed Ritz crackers; 1/2 cup (1 stick) butter, melted

January 24, 2012

There are as many versions of this casserole as there are southern cooks and church cookbooks. Beth’s is a compilation of several. I like the potatoes shredded instead of cubed and not as much butter as some recipes have (don’t worry, there’s still plenty!).

Recipe notes

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