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BREAKSTONE'S Classic Cheesy Potatoes

By: BREAKSTONE'S 
"Here's a cheesy, tasty potato side dish for a crowd that goes together in 10 minutes and bakes until golden brown in less than an hour."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (32)

Prep Time:
10 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
  • 1 (32 ounce) package frozen Southern-style hash browns, thawed
  • 1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
  • 20 RITZ Crackers, crushed
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
  2. Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
  3. Bake 50 minutes or until heated through.

Footnotes

  • Kraft Kitchens Tips:
  • Size-Wise: Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of these cheesy potatoes is 1/2 cup.
  • Special Extra: Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika just before baking.
  • Substitute: Substitute 2 cups RITZ Toasted Chips Cheddar, crushed, for the RITZ Cracker crumbs.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 342 | Total Fat: 22.2g | Cholesterol: 38mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 9, 2009 by Ozzie52   view full review
This was so delicious. I made it for a potluck dinner and it was the only pan that was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 13, 2009 by MrsJ2b   view full review
This is a great side dish especially along side of some honey spiraled ham for Christmas and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 14, 2009 by Katie   view full review
This was really a great recipe. I thought it could have used a little bit of milk to make it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 7, 2010 by Lilly O.   view full review
Perfect for entertaining....make in the oven and transfer to a crockpot to keep warm...no need...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 1, 2009 by VEGGIEGIRL83716   view full review
This is easy and delicious. I usually don't substitute the first time I try the recipe, but I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 1, 2010 by Lesko   view full review
This is my grandma's recipe...and my aunt's recipe. Everyone claimed this recipe as their...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 13, 2011 by Kelley Baumgartner   view full review
excellent!!! I used fresh potatoes sliced instead of shredded...It was delicious but it had to...
The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 27, 2009 by bobbypin   view full review
I found this recipe to be very bland mushy.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 26, 2011 by J&JHoman   view full review
I like this recipe. I'm not a fan of onions that most recipes have. Will be making this one again!
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 19, 2011 by Cheryl U.   view full review
I have been making this for years and years and the only difference is I add chopped green...

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