Potato Casserole

My mom used to make a potato casserole similar to this one.  It was the casserole she would take to church potlucks and everyone loved it.  This is an updated version that is creamier and richer in flavor and is a hit at our house.

Potato Casserole – serves 8

2 lb hashbrowns (thawed)

8 oz sour cream

4 oz cream cheese

1/2 stick butter

1/2 c finely chopped onions

1 can cream of celery soup (undiluted)

1 T finely chopped garlic

1 t salt

1/2 t freshly ground black pepper

1 lb total of the following:  sharp cheddar, mozzarella, monteray jack (use any combination or just one – grated)

Mix all the above together.  Evenly spread into a 9×13 pan and bake at 375 degrees for 45 minutes or until golden and bubbly.

NOTE:  I prefer to grate my own cheese.  I don’t think grated cheese in the bag melts as smoothly as fresh grated.  Also, commercially grated cheese has additives to prevent caking and it think this changes the flavor and consistency of the cheese when it is heated.