• 2 lbs. frozen hash brown potatoes
• 1/2 C. melted butter
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 C. onion, chopped
• 1/2 C. cream of chicken soup
• 1 pt. sour cream with chives
• 2 C. grated cheddar cheese
• 1/2 C. celery, chopped
• Toppings:
• 2 C. crushed potato chips
• 1/2 C. melted butter

Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9x12 in. casserole dish. For Topping: Mix butter and chips. Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.

Yield: 16 Servings