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Sour Cream Potatoes Recipe

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This recipe for Sour Cream Potatoes, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Marilyn Hollon
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. frozen hash browns, thawed
½ cup chopped onion
2 cups grated cheddar cheese
2 cups sour cream
1 can celery soup
1 teaspoon salt
¼ teaspoon pepper
1 stick butter, melted

Topping:
2 cups crushed Ritz Crackers or corn flakes
¼ cup meted butter
Directions:
Directions:
Completely defrost hash browns, then combine with the rest of the ingredients.

Put in greased 9 x 13 inch casserole.

Top with crushed mixture.

Bake at 350º for 1 hour.
Number Of Servings:
Number Of Servings:
Serves 15
Personal Notes:
Personal Notes:
This was always a favorite to go with ham dinners!!

Can freeze 1/2 of mixture before cooking for later, omit the crushed topping until ready to cook.

 

 

 

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