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Categories:
frozen hash brown potatoes sour cream cream of celery soup Cheddar cheese butter salt black pepper buttery cracker crumbs
Viewed: 39 - Published at: 6 years agoIngredients
- 1 (2 lb.) pkg. frozen hash brown potatoes, thawed
- 1 (16 oz.) carton sour cream
- 1 (10 3/4 oz.) can cream of celery soup (undiluted)
- 1 c. (4 oz.) shredded sharp Cheddar cheese
- 1/2 c. butter or margarine, softened
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 c. round buttery cracker crumbs
Method
- Combine first seven ingredients.
- Spoon into lightly
- greased 13 x 9 x 3-inch baking dish.
- Sprinkle cracker crumbs evenly over top.
- Bake at 350° for 40 minutes, or until bubbly.
- Yield:
- 10 to 12 servings.
