24 oz. hash browns (frozen)
1 (8 oz.) carton sour cream
1 c. shredded cheese
1 small onion, chopped
1 can cream of celery soup
1 stick melted butter
1 roll Ritz crackers
1/2 stick butter, melted

Thaw the hash brown potatoes and blend in sour cream, cheese, onion, soup and melted butter. Crush the roll of Ritz crackers and blend with 1/2 stick of melted butter. Put on top of casserole and bake in 350°F oven for 45 minutes.