Grammy’s Hashbrown Casserole



1 lb bag of shredded hashbrowns (thawed)

1 small carton of sour cream

2 cans of cream of chicken soup

1 med onion (I prefer two onions), chopped

4-5 mini sweet peppers, sliced/chopped

salt and pepper to taste

3 to 4 cups of Ritz crackers roughly crushed

1 cup of melted butter

1.  Pre-heat oven to 375

2. Spray long baking dish (9 x 13) with Pam.

3.  Mix in a large bowl the sour cream, salt/pepper, onion, peppers, and cream of chicken soup thoroughly.

4.  Add hashbrowns.

5.  Pour mixture in baking dish.

6. In a small bowl mix crushed Ritz Crackers and butter.

7. Crumble on top.

8.  Bake for 1 hour.

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