- 1 large [2-pound / 900-g] bag frozen hash brown potatoes
- 1 [10-ounce / 284-mL] can cream of potato soup
- 1 [10-ounce / 284-mL] can cream of celery soup
- 1 small onion, chopped
- 8 ounces [250 mL] sour cream
- Shredded cheddar cheese
|
- Combine all ingredients, except shredded cheese.
- Preheat oven to 325°F [160°C].
- Bake in a greased 13 x 9-inch [33 x 23-cm] glass pan for 2 hours.
- Last 15 minutes, cover casserole with shredded cheddar cheese.
|
