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HASH BROWNS
1 (2 pound) package frozen hash brown potatoes, thawed
1 (16 oz.) carton commercial sour cream
1 (10 3/4 oz.) can cream of celery soup
1 cup (4oz.) shredded sharp cheddar cheese
1/2 cup butter or margarine, softened
1 tsp. Salt
1 tsp. coarsely ground black pepper
1/2 cup round buttery cracker crumbs
dash of Tabasco
Combine all ingredients except cracker crumbs; spoon into a lightly greased 13x9 baking dish.
Sprinkle cracker crumbs evenly over top of potato mixture.
Bake at 350 for 40 minutes or until bubbly.
Yields 10 to 12 servings
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