Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Missy Potatoes




Source of Recipe


email


Recipe Introduction


serve this as a side dish to a main egg dish or boiled/fried/poached eggs.



List of Ingredients




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

Recipe



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.