INGREDIENTS:
2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings
2 cups crushed potato chips
1/2 cup melted butter

DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper,
soup and sour cream. Mix hash browns with onion, celery
and cheese. Mix in soup mixture. Pour into a greased 9x12
inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven
for 45 minutes or until topping is golden brown.