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Cheddar Hash Brown Potatoes
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2 pounds | Frozen Hash Browns |
16 ounces | fluid Greek Yogurt, (not Fat Free)* |
1 can | Campbell's Healthy Request Low Sodium Cream Of Chicken Soup |
2 cups | Shredded Cheddar Cheese |
1-½ cup | Town House Cracker Crumbs |
1 stick | Butter |
Salt, to taste | |
Pepper, to taste | |
Cayenne Pepper, To Taste,, (optional) | |
Chopped Scallions For Garnish |
Directions:
1. Preheat oven to 350F.
2. Combine potatoes, yoghurt, soup, and cheese in a large bowl.
3. Pour into an ungreased 13×9 baking dish. Sprinkle with salt, pepper, and cayenne pepper (optional).
4. Top with cracker crumbs (use more or less depending on how much crunchy topping you want).
5. Dot with butter. (You don’t have to use the whole stick of butter. I usually only use about 6 tablespoons.)
6. Bake for about 1 hour, until top is golden brown.
Cool slightly. Garnish with scallions.
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