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Hash Brown Casserole

  • 1/2 c. butter
  • 1 onion, chopped
  • 16 oz. sour cream
  • 10.5 oz. cream of celery soup
  • 8 oz. shredded Cheddar and Monterey Jack cheese blend
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 t. garlic powder
  • 30 oz. pkg. frozen shredded hash browns
  • 2 c. crushed potato chips
Preheat oven to 350 degrees.  Lightly grease a 13x9x2 baking dish.  In a small skillet, melt butter over medium heat.  Add onion and cook 3-4 minutes or until soft.  Pour mixture into a large bowl.  Add sour cream and next 5 ingredients, mixing well.  Stir in thawed hash browns.  Pour mixture into prepared baking dish.  Top evenly with crushed potato chips.  Bake 45 minutes or until hot and bubbly.  
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