1 (No. 2) bag hash brown potatoes
1 can cream of celery soup
2 c. shredded Cheddar cheese or Colby
1 (16 oz.) carton sour cream
1 tsp. salt
1 tsp. pepper
1 stick butter
Ritz crackers (to cover top), crumbled

Mix all ingredients except butter and crackers. Spread into pan or casserole dish. Sprinkle Ritz crackers on top; drizzle melted butter on top of crackers.

Bake at 350°F for 40 minutes.

Low-fat soup and fat-free sour cream can be used, if desired.