Creamy Hash Brown Casserole
plus more for dish
sour cream, non-fat
cream of celery, canned
and Monterey Jack cheese blend, shredded
hash brown potatoes
frozen shredded, thawed
Preheat oven to 350℉ (180℃).
Lightly butter a casserole dish.
In a small skillet, melt ¼ 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.
Pour mixture into prepared baking dish.
Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.