Ingredients
"1 (20 ounces) package shredded refrigerated hash brown potatoes (or use frozen thawed hash browns)",
"1 (10 ounces) can cream of celery soup",
"1/2 cup onion (finely chopped )",
"2 cups cheddar cheese (shredded)",
"2/3 cup sour cream",
"6 tablespoons melted butter (divided)",
"1 1/2 cups soft, fine bread crumbs"
Instructions
Spray a 2-quart baking dish with nonstick cooking spray . Heat the oven to 350 F.
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 breadcrumbs with the remaining 2 tablespoons of melted butter. Stir to blend thoroughly. Sprinkle the breadcrumbs 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.
Prep: PT15M
Cook: PT60M
Total: PT75M
Serves: