Prep 15 mins
Cook 1 hr
This is a super simple recipe but it is super delicious. We make this for every familiy holiday and it never fails to disappear. This recipe does make super buttery potatoes, so if that isn't what you want you really should cut down on the butter.
- 32 ounces frozen hash browns
- 1⁄2 cup butter
- 2 cups cheddar cheese
- 1⁄2 medium onion
- 15 ounces cream of celery soup
- 8 ounces sour cream
- salt and pepper
- Mix everything but the hashbrowns in a large bowl.
- Add the hashbrowns.
- Bake at 350 for at least 1 hour (until slightly brown and bubbly).
We had these for Easter and they were super delicious!
This recipe is amazing! Follow the instructions and it's great every time.
There are vegetarians and gluten allergies in my family and these potatoes are a crowd pleaser for all.
Had this recipe as part of Easter dinner. It was simple, tasty and the leftovers were even better! It can easily be made before hand and just thrown in the oven or crockpot and be left alone. Yummy!