2 pound package frozen hash brown potatoes, thawed
16 oz. container sour cream
10 3/4 oz. can of cream of celery soup, undiluted
1 cup of shredded sharp Cheddar cheese
1/2 cup of butter or margarine, softened
1 tsp salt
1 tsp pepper
1/2 cup of buttery cracker crumbs
Instructions
Combine the first seven ingredients together and place in a greased, 13 by 9 by 2 inch baking dish.
Sprinkle the cracker crumbs on top.
Bake at 350 degrees for 40 minutes
Notes from Bonnie:
When I make the recipe, I make a few changes. I don't use the cracker crumbs and I use 2 cups of cheese instead of one. I use the OreIda Southern Style Potatoes brand of hash browns. I also melt my butter down instead of just softening it. The trick is making sure that the potatoes are not crunchy but nice and soft. I try to get the potatoes out of the freezer ahead of time for at least an hour. If they still need to thaw before I use them in the recipe, I just pop them in the microwave for a few minutes. And if I have time, I like to let the casserole cook for a full hour.
Originally Submitted
12/17/2008
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