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1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can french fried onions
Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Serves 12.
Bon Appétit
November 1995
" I also added red pepper, mushrooms, and some pepper jack cheese and added salsa to the finished product. it was really yummy. I would also recommend cooking it for the full time, as it was still a little runny after an hour."
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