Hash Brown Casserole

Name: Hash Brown Casserole
Ingredients: 2 lb. frozen shredded potatoes; 1/2 c. margarine melted; 2 large onions, sliced; 3 green onions, chopped; 2 stalks celery, sliced; 4 to 5 small carrots, sliced; 1/8 c. each red, green and yellow peppers, chopped; 1 c. sour cream; 1 (10 3/4 oz.) can cream of celery soup; 2 1/4 c. shredded Cheddar cheese; 1 soup can milk; 1/4 c. grated Parmesan cheese; 1 tsp. salt; 1/2 tsp. pepper; 2 1/4 c. Club crackers, crushed

15 ingredients

12 steps

Ingredients

2 lb. frozen shredded potatoes
1/2 c. margarine melted
2 large onions, sliced
3 green onions, chopped
2 stalks celery, sliced
4 to 5 small carrots, sliced
1/8 c. each red, green and yellow peppers, chopped
1 c. sour cream
1 (10 3/4 oz.) can cream of celery soup
2 1/4 c. shredded Cheddar cheese
1 soup can milk
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 1/4 c. Club crackers, crushed

Directions

1

Preheat oven to 350°.
2

Grease a 9 x 13 baking dish; set aside.
3

Put 2 tablespoons margarine in a large skillet.
4

Put onions (not green onions), celery, carrots and peppers in food processor; coarsely chop.
5

Add to skillet.
6

Saute until chopped vegetables are tender.
7

Combine potatoes, green onions, sour cream, soup, milk, cheeses, salt and pepper.
8

Stir in sauteed vegetables.
9

Spoon into baking dish.
10

Cover mixture with cracker crumbs.
11

Drizzle remaining margarine over crumbs.
12

Bake about 1 hour or until crumbs are lightly browned and mixture is bubbling. Serve immediately.