Creamy Hash Brown Casserole - Blast from the Past

Here is a classic Paula Deen recipe - Creamy Hashbrown casserole which is perfect as a side dish Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 1/4 cup butter, plus more for dish 1 onion, chopped 1 (16 oz) container sour cream 1 (10.5 oz) can cream of celery soup 1 (8 oz) package cheddar and Monterey Jack cheese blend, shredded 1/2 teaspoon garlic powder 1 (30 oz) package frozen shredded hash brown potatoes, thawed 1 teaspoon salt 1/2 teaspoon black pepper 2 cups potato chips, crushed Preparation 1. Preheat oven to 350°. Lightly butter a casserole dish. 2. In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended. 3. Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly. 4. Serve and Enjoy!