Review by Lyndee:
Warning…these are not healthy but they will win your heart and belly.
It was one of those days I was ill prepared to take a dish to share to a friend’s BBQ. It was one of those days I didn’t feel like cooking. So I looked through the fridge and the freezer and came up with this twist on tradition hashbrown casserole and it was mind boggling. We went through the majority of this huge batch at the party with only 10 people and the rest warmed up perfectly the next day for lunch.
1 (10 3/4 oz) can cream of chicken soup
1 c. sour cream
1/4 cup bacon french onion sour cream from Anderson Erickson (or a squeeze of a bacon ranch dressing)
1/2 cup diced velveeta (or a 1 inch thick slice)
1/4 c. butter, melted
1/4 tsp salt
1/4 tsp pepper
1/4 onion powder
1/4 garlic powder
1 (32 oz) frozen shredded hash brown potatoes
2 c. sharp cheddar cheese
1/2 c. crushed Ritz crackers
In a large saucepan, melt cream of chicken soup, sour creams, butter and velveeta. Add hash browns to crock pot. Cover with melted sauce. Add 2 cups of shredded cheese to the top. Sprinkle with crushed crackers. Cover and cook for 4-5 hours on low or until potatoes are tender. Spoon and enjoy!