Paula Deen's creamy hash brown casserole has high ratings on FoodNetwork.com. The total cook time for this recipe is one hour, and it serves eight to 10 people.
To start, melt 1/4 cup butter in a small skillet over medium heat. Add a chopped onion, and cook for three to four minutes, or until soft. Pour this mixture into a bowl, and add a 16-ounce container of sour cream, 1 can cream of celery soup and 8 ounces of shredded cheddar and Monterey Jack cheese. Stir in 1/2 teaspoon of garlic powder, 1 30-ounce package of frozen shredded hash browns, 1 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Blend well.
Spoon the mixture into a lightly buttered casserole dish, and top with 2 cups of crushed potato chips. Bake for 45 minutes in an oven preheated to 350 degrees F. Bake longer if necessary to make sure casserole is hot and bubbly. Several reviewers commented that this recipe is tasty and easy to make. One reviewer suggests using sharp cheddar or pepper jack cheese for an extra boost of flavor, while others mention that including a bit of half and half in the recipe can produce a creamier result.