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Categories:
frozen hash brown potatoes sour cream cream of celery soup Cheddar cheese margarine salt black pepper onion cracker crumbs
Viewed: 95 - Published at: 4 years agoIngredients
- 1 (2 lb.) pkg. frozen hash brown potatoes
- 1 (16 oz.) carton sour cream
- 1 (10 3/4 oz.) can cream of celery soup
- 1 c. (4 oz.) shredded sharp Cheddar cheese
- 1/2 c. margarine
- 1 tsp. salt
- 1 tsp. black pepper
- 1 small onion, chopped
- 1/2 c. cracker crumbs
Method
- Combine all ingredients except cracker crumbs.
- Spoon into lightly greased 13 x 9 x 2-inch baking dish.
- Sprinkle cracker crumbs evenly over top of potato mixture.
- Bake at 350° for 40 minutes or until bubbly.
- Yields 10 to 12 servings.
