Missy Potatoes - cooking recipe

Ingredients

1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1 (16 oz.) carton sour cream
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1 c. (4 oz.) shredded sharp Cheddar cheese
1/2 c. butter or margarine, softened
1 tsp. salt
1 tsp. black pepper
1/2 c. round buttery cracker crumbs

Preparation

Combine first seven ingredients.
Spoon into lightly
greased 13 x 9 x 3-inch baking dish.
Sprinkle cracker crumbs evenly over top.
Bake at 350\u00b0 for 40 minutes, or until bubbly.
Yield:
10 to 12 servings.