There are as many versions of this casserole as there are southern cooks and church cookbooks. Beth’s is a compilation of several. I like the potatoes shredded instead of cubed and not as much butter as some recipes have (don’t worry, there’s still plenty!).

　　

Ingredients

serves 8

　　2 pounds large red potatoes, peeled

　　2 cups sour cream

　　10 ounces Cheddar cheese, shredded

　　1 10-ounce can cream of mushroom soup

　　1 small onion, finely chopped

　　1 teaspoon salt

　　1/2 teaspoon pepper

　　2 cups crushed Ritz crackers

　　1/2 cup (1 stick) butter, melted

　　

Step 1

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.

　　

Step 2

Use the large holes of a box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, cheese, soup, onion, salt, and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake for 20 minutes more, or until lightly browned on top.

　　

From Beth

Step 3

If you’re in a hurry, substitute a 2-pound bag of frozen hash browns, thawed, for the red potatoes.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.