Please Visit Our Sister Sites:

SPEEDY SPUDS 1 lb. frozen hash browns 1 (10 1/2 oz.) can cream of chicken soup 1 c. sour cream 1/4 c. chopped onions 2 Tbsp. melted butter 1/2 tsp. salt 1/4 tsp. pepper 5 oz. grated sharp Cheddar cheese 1/2 c. crushed Ritz crackers 2 Tbsp. melted butter In 2 quart casserole microwave on Defrost hash browns 10 minutes to thaw. Combine with soup, sour cream, onions, butter, salt, pepper and cheese; mix crackers and butter; sprinkle on top. Microwave 70% power for 14 to 16 minutes. Rest 5 minutes. Serves 4 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!