This potato casserole is a keeper and guaranteed to impress the ladies if taken to a potluck! They don't have to know how easy it is... I actually halved this recipe when I made it for dinner and it was still plenty for the three of us.
Ingredients:
2 lbs hash browns (I used the shredded potatoes in the bag, found over by the margarine or thereabouts)
16 oz. sour cream
1 can cream of celery soup
1 c. sharp cheese, shredded
1 stick margarine, melted
1 t. salt
1 t. pepper
1 c. Ritz cracker crumbs
Combine all ingredients except cracker crumbs and spread in lightly greased 9x13 dish. Sprinkle top with crumbs. Bake at 325° for 45 minutes until bubbly.
When warming up leftovers the next day, the casserole may be a bit dry. I added a tiny bit of milk before heating.
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