Easy Cheese-Potato Casserole


1 bag (2 pounds) frozen southern-style hash brown potatoes
1 cup finely diced onion
1/3 cup finely diced celery
1 can (10-1/3 ounces) condensed cream of celery soup
1 carton (16 ounces) sour cream
8 ounces cheddar cheese, shredded
1/2 cup (1 stick) butter or margarine, melted
salt and pepper to taste
1-1/2 cups crushed potato chips or cornflake crumbs


Preheat the oven to 350 degrees F. Grease a 2-quart casserole or 9-inch by 13-inch baking dish.

Thaw the potatoes just enough to break them apart. Combine in a large bowl with the onion, celery, soup, sour cream, Cheddar cheese, melted butter, and salt and pepper to taste. Mix well. Spoon into the baking dish. Top with the crumbs. Bake for 1 hour. Serve hot.


12 to 15 servings

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I make this all the time but

I make this all the time but I omit the crushed potato chips or corn flakes and just add the extra grated cheese on top. I have also used Cream of Mushroom or Cream of Chicken soup in place of the Cream of Celery in a pinch and they work just as well.

This was great!!! I did add

This was great!!! I did add cooked crumbled bacon to mine.