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!
Made this for my daughter's birthday party. Everyone loved this!!! I did tweak it a little by doubling the cheese and made my own simple celery soup from scratch (milk, butter, diced celery, sea salt and added minced portobello mushrooms and let it reduce) in place of the canned version. I will always use this recipe! So simple! A very well balanced flavor! 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.