1 (2 lb.) pkg. frozen hashbrown potatoes, thawed
1 pt. sour cream
1 can cream of celery soup, undiluted
1 c. shredded sharp cheddar cheese
1/2 c. soft butter
1 tsp. salt
1 tsp. black pepper
1/2 c. Ritz cracker crumbs

Combine all ingredients except cracker crumbs. Spoon into lightly greased 9x13 baking dish. Sprinkle cracker crumbs evenly over top of potato mixture. Bake at 350 degrees for 40 minutes or until bubbly. Yield: 10-12 servings.