Ingredients

The following ingredients have 4 Servings
  • ¾ C butter
  • 1 ½ C celery finely diced
  • ¾ onion
  • 2 cloves garlic diced
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C flour
  • 1 C milk
  • ½ C vegetable broth
  • 2 C sour cream
  • 1 ½ C grated cheddar
  • 2 bunches green onion chopped
  • 1 ½ lbs frozen hashbrowns
  • ¼ C butter
  • 1 sleeve ritz crackers

Instruction

  • Preheat oven to 350
  • Melt butter in saucepan
  • Add onion, celery, garlic, salt and pepper - sautee 5-7 mins
  • Add flour and stir – cook the flour down a little
  • Add the milk and broth, cook until thickened - this takes the place of cream of celery canned soup
  • In a bowl mix the sour cream and soup
  • Add the green onions and cheddar cheese and mix
  • Add the hashbrowns and stir
  • Spread into a 9x13 pan
  • Crush the ritz crackers and mix in melted butter
  • Sprinkle over the top of the potato mixture
  • Cover with foil and bake at 350 for 1 hour until heated through