Potato Bake
SUBMITTED by Recipechick, Logan County
“These creamy, cheesy hash brown potatoes make
for quite a comfort food concoction. This is a delicious recipe and
really easy to make."
1 stick margarine, melted
1 10.75 ounce can cream of
mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
2 pound frozen hash brown potatoes (cubes), thawed
1 cup sour cream
salt and pepper to taste
Topping:
1 tablespoon bacon bits (optional)
1 sleeve Ritz crackers, crushed
Combine margarine and soups in
large microwave-safe bowl. Use microwave to heat mixture until
bubbly. Stir in thawed potatoes, sour cream, salt and pepper. Spread
in greased 9x13 inch baking dish. Bake casserole in preheated 350º
oven for 45 minutes or until mixture is bubbly. Add bacon bits and
cracker crumbs to the top of casserole in the last 10 minutes of
baking. Serve hot.
