Creamy and Cheesy Hashbrown Casserole
 
 
Ingredients
  • 1 (16 ounce) container sour cream
  • 1¼ cups homemade condensed cream of celery soup*
  • 2 cups shredded cheddar cheese
  • ½ teaspoon garlic powder
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups cornflakes
Method
  1. Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with nonstick cooking spray.
  2. 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.
  3. 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/