Picnic Potatoes

8 ingredients
5 steps

Ingredients

  • 4 to 5 Tbsp. butter
  • 2 lb. bag frozen hash brown potatoes
  • 1 can cream of celery soup
  • 1 pt. sour cream
  • 1/4 c. chopped onion
  • 2 c. grated Cheddar
  • 1 tsp. salt
  • crushed corn flakes (optional)

Directions

  1. 1
    Melt butter in a 9 x 13-inch baking dish.
  2. 2
    Break up frozen hash browns into the butter.
  3. 3
    Mix the soup, sour cream, onion, cheese and salt; pour over potatoes.
  4. 4
    Top with crushed corn flakes.
  5. 5
    Bake at 300° to 325° for 1 1/2 to 2 hours.

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