INGREDIENTS: 2 pounds frozen hash brown potatoes 1/2 cup melted butter 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup onion, chopped 1/2 cup cream of chicken soup 1 pint sour cream with chives 2 cups grated cheddar cheese 1/2 cup celery, chopped
Toppings 2 cups crushed potato chips 1/2 cup melted butter
DIRECTIONS: Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9x12 inch casserole dish. For Topping: Mix butter and chips. Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.