Missy Potatoes

Summary

Yield
10 Servings
SourceMary Ann Gilbride (1986)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 pk
frozen hash browns (2-lb)
1 pk
commercial sour cream (16-oz)
1 cn
cream of celery soup (10 3/4-oz, undiluted)
1 c
sharp cheddar cheese (4 oz, shredded)
1⁄2 c
butter or margarine (softened)
1 t
salt
1 t
black pepper (coarsely ground)
1⁄2 c
round buttery cracker crumbs

Instructions

Combine the first 7 ingredients; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.