Hashbrown Casserole (photo: Taste of Home - Creative Commons License)
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Prep Time: 20 min Cook Time: 45 minutes Yield:
This recipe was shared by Stacey Farley Smith during on Casserole Day back in 2012. It's a great weekend breakfast or holiday brunch dish. Hashbrown Casserole
1 bag of hashbrowns (I use shredded) 1 can of cream of celery soup 1 8 oz sour cream 1 stick of butter (1/2 cup) 1 bag of shredded cheddar cheese Salt and pepper to taste
Thaw out hashbrowns and mix all together.
Top with crushed ritz crackers and drizzle 1 stick (1/2 cup) of melted butter on top.
Bake 45 min @ 400 covered and then uncover and bake 15 additional min or till middle is done.
*Sprinkle with some of the cheese on top during the last few minutes if desired.