Cooper's Hawk Mary’s Potatoes
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Creamy, buttery, and perfectly crisp on top, this copycat Cooper’s Hawk Mary’s Potatoes recipe is a family-sized casserole made to impress. Ideal for gatherings, holidays, or make-ahead meal plans.
- Prep time
- 15 minutes
- Cook time
- 1 hour
- Total time
- 1 hour 15 minutes
- Yield
- 15 servings
Ingredients
2 lbs. Ore-Ida frozen country-style hash browns 2 cans cream of chicken soup 8 oz. sour cream 1/2 cup unsalted butter, melted (1 stick) 1 small onion, finely diced 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. parsley flakes 2 sleeves Ritz crackers, crushed 1 cup unsalted butter, melted (2 sticks)Instructions
- Mix hash browns, soup, sour cream, 1 stick melted butter, and onion in a large mixing bowl.
- Pour into a buttered 9x13” glass casserole dish and smooth the top.
- Sprinkle with salt, pepper, and parsley flakes.
- Crush Ritz crackers and combine with 1 cup melted butter using a fork.
- Spread cracker mixture evenly over the top of the casserole.
- Bake uncovered at 350°F for 1 hour, until top is golden and bubbly.
Notes
NOTE: Ritz cracker sleeve sizes have changed. You may need extra crackers from a third sleeve to get the right topping coverage.Nutrition
- Calories
- 282
- Fat
- 24g
- Saturated fat
- 14g
- Sugar
- 1g
- Sodium
- 372mg
- Protein
- 3g
- Carbohydrates
- 15g
- Fiber
- 1g