Sour cream hash brown casserole

This is the classic reunion casserole that everyone loves, young and old alike. My mother counts this as her all-time favorite. This is one of the first “signature” recipes that Mama acquired. In fact, it’s on page one in her personal recipe book—the one I hope to inherit someday.

One 2-pound package frozen cubed hash browns

One 16-ounce carton sour cream

One 10.75-ounce can cream of celery soup, undiluted

1 cup shredded cheddar cheese

1/3 cup margarine, melted

1 teaspoon salt

1 teaspoon coarsely ground black pepper

½ cup Ritz cracker crumbs

• Preheat the oven to 350 F and grease a 9 x 13-inch casserole dish.
• In a large bowl, combine all the ingredients except the cracker crumbs. Spoon into the casserole dish.
• Sprinkle the cracker crumbs evenly on top.
• Bake for 40 minutes, or until bubbly.

6 to 8 servings