Creamy Hash Brown Casserole
Susan Truscott
ingredients
- 1/4 cup butter, plus more for dish
- 1 onion, chopped
- 1 (16-ounce) container sour cream
- 1 (10 1/2-ounce) can cream of celery soup
- 1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
- 1/2 teaspoon garlic powder
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups crushed potato chips
directions
- 1
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
- 2
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
- 3
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Source: Susan Truscott
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