My grandma loves to cook holiday meals. Around Halloween she consults the family on the menu for the upcoming Thanksgiving meal. The funny thing is, it is always the same. She rarely strays from our family’s traditional Thanksgiving foods. But I know she just loves to talk about it so we always indulged her. One year, someone asked if she could make the cheesy potatoes she had served the previous spring at Easter. She raised her eyebrows and dropped her jaw in shock, “We already have mashed potatoes and sweet potatoes. I can’t serve three kinds of potatoes!” To which we all replied, “Yes you can!” And from then on we have had not one, not two, but three kinds of potatoes at Thanksgiving dinner. And it’s awesome.
Grandma’s Cheesy Potatoes
• 1 package (30oz) Ore Ida Country Style Hash Browns
• 16 oz sour cream
• ¼ cup melted butter
• 1 can cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/3 cup sliced green OR regular onion
• 2 cups crushed Ritz Crackers (2 sleeves)
• Salt and pepper to taste
Preheat oven to 350°. Spray cooking spray on a 13×9 pan.
In a large mixing bowl whisk soup, sour cream, salt and pepper.
Stir in cheese and thawed hash browns, mix well.
Put in pan and sprinkle green onions on top.
Spread a mixture of crackers and melted butter across the top.
Bake uncovered for 45-60 minutes.
Let sit 5-10 minutes before serving.
Enjoy! (My family sure did!)