Missy Potatoes - cooking recipe

Ingredients

1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1 (16 oz.) carton sour cream
1 (10 oz.) can cream of celery soup, undiluted
1 c. shredded sharp Cheddar cheese
1/2 c. butter
1 tsp. salt
black pepper
1/2 c. ground buttery cracker crumbs

Preparation

Combine first 7 ingredients.
Spoon into 2 lightly greased 13 x 9-inch baking dishes.
Sprinkle cracker crumbs evenly over top. Bake at 350\u00b0 for 40 minutes.