1 (2 lb.) pkg. hash brown potatoes, thawed
1 (16 oz.) carton sour cream
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1 c. (4 oz.) sharp Cheddar cheese, grated
1/2 c. butter, softened
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 c. round buttery cracker crumbs

Combine all ingredients, except for cracker crumbs. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle cracker crumbs evenly over top of potato mixture.

Bake at 350°F for 40 minutes or until bubbly.

Yield: 10 to 12.