Hash Brown Casserole

Hash Brown Casserole

Postby dutchovendelights » Mon May 24, 2010 10:19 am

Hash Brown Casserole

1 can Cream of Celery Soup, undiluted
1 carton (16 oz.) sour cream
1 cup (4 oz.) shredded sharp Cheddar cheese
1 pkg. (2 lb.) frozen & thawed or dehydrated & reconstituted shredded hash brown potatoes
1 tsp. salt
1 tsp. coarsely ground pepper
1 stick (1/2 cup) margarine, melted
TOPPING:
1/2 cup round buttery cracker crumbs (use Ritz crackers)
1. Combine first 3 ingredients in a large batter bowl and mix well. Set aside.

2. Put potatoes in another bowl. Season with the salt and pepper. Pour margarine over all; stir to mix. Pour in soup mixture and stir to blend. Pour into a lightly greased 12” Dutch oven. Sprinkle with cracker crumbs.

3. Bake 55-60 minutes with 15 coals on top / 9 coals on the bottom, or until bubbly.
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