Ingredients
11
11 servings
- •1 (16 ounce) jar process cheese sauce
- •1 cup sour cream
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 (10.75 ounce) can condensed cream of celery soup
- •1.25 cups water
- •0.5 cup butter, melted
- •salt and pepper to taste
- •1 (2 pound) package frozen hash brown potatoes, thawed
- •2 cups bread crumbs
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.
- In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.
- Place potatoes in prepared dish, add soup mixture and mix well.
- Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
- Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.
Nutritional Facts
Per 11 servings
- Calories: 418
- Carbohydrate: 37g
- Fat: 30g
- Fiber: 2g
- Protein: 11g
- Sugar: 5g
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