Cheesy Hashbrown Potatoes – Perfect side dish for Christmas Brunch or Meal!


  • 2 (10.75 oz) cans of condensed cream of chicken soup (cream of mushroom for vegetarian – we actually do 1 can of each for both flavors)
  • 1 1/2 cups sour cream
  • 2 tbsp butter, softened
  • 2 tbsp dried minced onion flakes
  • Ground Black Pepper to taste
  • 1 lb package of frozen shredded, hash brown potatoes (thawed) & 1 lb pkg of frozen O’Brien Potatoes w/onions & peppers, thawed (you can skip this too or add fresh, we just like where it’s already included in the pkg) –
  • 4 oz extra sharp cheddar cheese, shredded
  • 1 sleeve of  Ritz crackers, crushed
  • 2 tbsp butter, melted


  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9×13 inch baking dish.
  3. Mix together the two packages of hash browns so they are well mixed & set aside.
  4. In a large bowl, mix together the soup, sour cream, butter, dried onion flakes & pepper. Stir in the hash browns mixture and 1/2 the cheese.
  5. Pour into the prepared baking dish, sprinkle with remaining cheese.
  6. Top with crushed Ritz crackers and drizzle melted butter over the top of the crackers.
  7. Bake 45 minutes in the preheated oven or until cheese is melted & bubbly.