Categories: casseroles
Ingredients
- 1 package (20 ounces) shredded refrigerated hash brown potatoes, or use frozen thawed hash browns (see note, below)
- 1 can or package (about 10 ounces) cream of celery soup
- 1/2 cup finely chopped onion
- 2 cups shredded Cheddar cheese
- 2/3 cup sour cream
- 6 tablespoons melted butter, divided
- 1 1/2 cups soft fine bread crumbs
Directions
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Spray a 2-quart baking dish with nonstick cooking or baking spray. Heat the oven to 350°.
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In a large bowl, combine the hash brown potatoes, soup, onion, cheese, sour cream, and 4 tablespoons of melted butter. Stir until blended.
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Spoon the hash brown mixture into the prepared baking dish.
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In a small bowl, combine the bread crumbs with the remaining 2 tablespoons of melted butter. Stir to blend thoroughly. Sprinkle the bread crumbs evenly over the hash brown mixture in the baking dish.
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Bake the casserole for 50 to 60 minutes, until potatoes are tender and topping is lightly browned.
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Note:
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To use frozen hash brown potatoes, put the package of frozen hash browns in the refrigerator to thaw overnight. Or, empty the hash browns into a bowl, cover, and let stand at room temperature for about 30 to 40 minutes. Drain off any excess liquid before using the thawed hash browns in the recipe.
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To thaw frozen hash browns in the microwave, empty the package into a microwave safe bowl and cover with plastic wrap. Microwave on 50% power for about 3 minutes, turning and stirring after about 1 1/2 minutes. Drain off excess liquid before using the thawed hash browns