hash brown casserole

Ingredients

• 1 pound russet potatoes, peeled and shredded
• 1/2 cup butter, melted
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crushed Ritz crackers

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the shredded potatoes, melted butter, sour cream, cheddar cheese, milk, salt, and pepper.
3. Pour the mixture into a 9x13 inch baking dish.
4. In a separate bowl, crush the Ritz crackers into smaller pieces.
5. Sprinkle the crushed Ritz crackers evenly over the top of the casserole.
6. Bake for 30-35 minutes, or until the casserole is golden brown and bubbly.

Notes

• For best results, use a mandoline to shred the potatoes evenly.
• If the top starts to brown too quickly, cover loosely with foil.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To prevent a soggy crust, you can lightly coat the casserole dish with cooking spray before adding the mixture.