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Ingredients Jump to Instructions ↓

  1. Preheat oven to 350 F

  2. CASSEROLE:

  3. 1 can Campbells Cream of Celery Soup, undiluted

  4. 1 carton (16 oz.) sour cream

  5. 1 cup (4 oz.) shredded sharp Cheddar cheese

  6. 1 pkg. (2 lb.) frozen country-style (shredded) hash brown potatoes (Ore Ida), thawed

  7. 1 tsp. salt

  8. 1 tsp. coarsely ground pepper

  9. 1 stick (1/2 cup) margarine, melted

  10. TOPPING:

  11. 1/2 cup round buttery cracker crumbs (use Ritz crackers)

  12. 1. Combine first 3 ingredients in a large batter bowl and mix well. Set aside.

  13. 2. Put potatoes in another bowl. Season with the salt and pepper. Pour margarine over all; stir to mix. Pour in soup mixture and stir to blend. Pour into a lightly greased 9x13" baking dish. Sprinkle with cracker crumbs.

  14. 3. Bake 55-60 minutes, or until bubbly.

  15. Source: adapted from Southern Living Our Best Christmas Recipes (1994), pg. 168

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