(Recipe thanks to Carrie H.)Ingredients:
1 bg Frozen shredded hashbrowns -Country Style
2 cans cream of celery
16oz sour cream
seasoning salt & pepper
2 cups shredded cheddar
Directions:
Spray 13x19” pan w/ pam. Mix sour cream & celery soup. Mix with potatoes. Spread 1/2 mixture into pan. Sprinle 1/2 cheese on top. Season with salt & pepper. Repeat last layer. Salt & pepper. Cover and bake 350° for 1hr or until cheese is melted.
Comments: A
These are super easy, and (I think) my new favorite hashbrowns! I will definitely be making these again.
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