Crunchy Potato Casserole
1 large bag of hashbrown-style shredded potatoes OR 4 medium potatoes, peeled and shredded
2 1/2 cups shredded Cheddar cheese
1 (10 3/4 oz.) can cream of celery soup
2 cups sour cream
3/4 cup (1 1/2 sticks) butter, melted, divided
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. black pepper
1 package of Ritz crackers
Preheat oven to 350 degrees. Combine potatoes, cheese, sour cream, soup, 1/2 cup butter, onion, salt and pepper in large bowl and mix well. Spoon the potato mixture into a 13 x 9-inch baking dish. Crush Ritz crackers and add to remaining butter. Spread evenly over top of potato mixture. Bake until mixture is hot and bubbly and top is browned, about 45 minutes.
Submitted by Mrs. Shannon Harris
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