Ingredients Jump to Instructions ↓

  1. 1 (2 pound) package of hash brown potato es, thawed & drained on paper towels 1 (16 ounce) container sour cream 1 (10 3/4 ounce) can of cream of celery soup, or I use cheddar cheese soup 1-cup (4 ounces) extra sharp cheddar cheese 1/2-cup butter , softened 1 tsp. salt 1 tsp. black pepper 1 cup crushed round buttery cracker s, (Ritz)

Instructions Jump to Ingredients ↑

  1. Combine all ingredients together, “Except”, the cracker crumbs. Mix well to make sure it is all coated with soup & sour cream. Pour into a 13 x 9 x 2 inch casserole dish, sprinkle top with crackers crumbs, making sure to cover the top. Bake in a 350-degree oven for 40 to 50 minutes. Lynn Byers McClellan


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