There are as many versions of this casserole as there are southern cooks and church cookbooks. Beth’s is a compilation of several. I like the potatoes shredded instead of cubed and not as much butter as some recipes have (don’t worry, there’s still plenty!).
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
Step 2
Use the large holes of a box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, cheese, soup, onion, salt, and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake for 20 minutes more, or until lightly browned on top.
From Beth
Step 3
If you’re in a hurry, substitute a 2-pound bag of frozen hash browns, thawed, for the red potatoes.
