A casserole made with a hashbrown, onion, sour cream, and cream of celery mixture, topped with cheddar cheese and french-fried onions.
-By Julie (Peterson) Strommen
1 pkg square hashbrowns, frozen
1 pkg chopped onions, frozen
1 pkg shredded cheddar cheese
2 cans cream of celery
1 16-oz container sour cream
- Preheat oven to 350 degrees.
- Mix all ingredients and pour into 9×13 pan. Bake for 45 minutes.
- Remove from oven, stir, and bake for an additional 45 minutes (covered lightly with foil). The last 10 minutes of baking, top with cheese and bake uncovered.
- Top with French-fried onions and bake for 5 minutes.