Thursday, March 10, 2016
Dad's Favorite Casserole
It's a rift on one of my Stepmom's church cookbook offerings, however uses potatoes instead of her version with rice, and Ritz cracker crumbs instead of corn flake crumbs. Oh yeah, and I threw in the jalapeno, red pepper, and smoked paprika to give it a little kick.
It makes a large 13 x 9 pan and at church potlucks is always scraped clean when other dishes remain.
2 pounds of shredded hash browns, thawed.
1 can of cream of chicken soup (I used the Healthy Request version for less sodium)
1 cup low-far sour cream
2 cups sharp cheddar (or cheddar/jack mix)
1/2 cup butter (DIVIDED)
1/4 teaspoon pepper
2 cups chopped pre-cooked ham or bacon
2 small or one large jalapenos, de-seeded and chopped
1 small or half a large red (or green or yellow) bell pepper chopped
3/4 sleeve Ritz Crackers (crushed into crumbs)
1/2 teaspoon smoked Paprika
Place the potatoes in a very large bowl. In a medium sized bowl mix soup, sour cream, cheddar, 1/2 of the butter (melted) and black pepper Add to the potatoes and combine. Stir in veggies and place in 13 x 9 pan sprayed with non stick spray. Melt remaining butter and stir into crushed crackers and stir, adding in paprika (smoked, NOT sweet). Sprinkle over top of casserole. Bake in preheated 350 F. oven for 40-50 until the crumbs are brown and the center is hot.
Posted by Brigid at 4:33 PM