Ingredients

32 oz. bag frozen hashed brown potatoes
salt and pepper to taste
1/2 C. margarine, melted, divided
1 can cream of celery soup
1 can cream of mushroom soup
2/3 soup can water
8 oz. jar Cheese Whiz
8 oz. sour cream
2 C. bread crumbs (or crushed potato chips

Cooking Instructions

Thaw hashed browns in microwave or overnight in refrigerator. Dump them in a greased 9″x13″ casserole dish sprayed with non-stick spray. Combine salt, pepper, 1/2 of the melted margarine, both soups, water, Cheese Whiz and sour cream in large mixing bowl until smooth. Mix into potatoes. Mix approximately 2 C. bread crumbs (or crushed potato) with the rest of melted butter. Sprinkle on top of casserole. Bake at 350