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

Combine first 7 ingredients; spoon into lightly greased 13 x 9 x 2 inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350 degrees for 40 minutes or until bubbly. Yields 10 to 12 servings.