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Hashbrown Potato Bake Recipe

by CookEatShare Cookbook

Ingredients

1 (2 lb.) pkg. frzn hashbrown potatoes, thawed 1 pt. lowfat sour cream 1 can cream of celery soup, undiluted 1 c. shredded sharp cheddar cheese

1/2 c. soft butter 1 teaspoon salt 1 teaspoon black pepper 1/2 c. Ritz cracker crumbs

Directions

1. Combine all ingredients except cracker crumbs. Spoon into lightly greased 9x13 baking dish. Sprinkle cracker crumbs proportionately over top of potato mix. Bake at 350 degrees for 40 min or possibly till bubbly. Yield: 10-12 servings.

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