Hash Brown Casserole
Mary Beth Cauthen
2 pkg(12 oz each) frozen hash brown potatoes
1 can(s)campbell's cream of celery soup
3 cgrated sharp cheddar cheese
1 ptsour cream
1 1/2 tspcrazy jane salt
·black pepper, to taste
1 smallsweet onion, chopped
How to Make Hash Brown Casserole
- In a colander, thaw the frozen hash browns. Preheat oven to 350 degrees.
- In a medium saucepan, cook chopped onions in butter until translucent. Add undiluted soup, sour cream and 2 c. of the cheese into saucepan. Continue stirring over medium heat until smooth. Remove from heat.
- Put thawed potatoes into a large mixing bowl. Pour sauce over potatoes and mix until thoroughly coated. Pour into large greased casserole dish. Top with the rest of the cheese.
- Bake at 350 degrees for 35-40 minutes until golden and bubbly.