My Mom's Hash Brown Casserole

In honor of Mother's Day this Sunday, I went through some of the recipes that my mom makes and found one that I wanted to share with you.  Mom is not a fan of sour cream and so she switches it up in this recipe with cream of celery soup, which gives it a flavor that's perfect for springtime dinners.  I hope you'll  enjoy it!

Hash Brown Casserole
Shirley Winland  Michael ("Mom" and "Nana"!)

One 2 lb. bag hash brown frozen shredded potatoes
1 stick butter
1 tsp salt
1/2 tsp pepper
1/2 C onion, chopped
1 can cream of chicken soup
1 pint sour cream (Mom's note:  I use 1 can cream of celery soup)
1 C shredded cheddar cheese

Saute' onions in butter;  mix with the rest of the ingredients.  Put in a 10 x 13" casserole dish.  Mix cornflakes with 1/2 stick of butter.  Cover top of potatoes with the cornflake mixture.  Bake at 350 degrees for 1 1/2 hours.

SWAPS:
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