1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
½ teaspoon black pepper
2 cups cornflakes
Method
Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with nonstick cooking spray.
Combine the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper in a large bowl. Stir together until well blended.
Transfer the potato mixture into prepared casserole dish. Top evenly with cornflakes and bake for 45 minutes, or until hot and bubbly.
Notes
*if you do not make your own condensed soup (but please, please make your own!): saute one small yellow diced onion, 5 stalks of finely diced celery and 1 minced garlic clove in 4 tablespoons of butter until the vegetables are tender. Add the cooked vegetables to the remaining ingredients and proceed as directed in step 2.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/creamy-cheesy-hashbrown-casserole/