Yield: Serves 4 to 6
- 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
In a large bowl, combine the hash brown potatoes, soup, onion, cheese, sour cream, and 4 tablespoons of melted butter. Stir until blended.
Spoon the hash brown mixture into the prepared baking dish.
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.
Bake the casserole for 50 to 60 minutes, until potatoes are tender and topping is lightly browned.
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.
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.
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