Hash Brown Casserole

• 2 lb. frozen shredded potatoes
• 1/2 c. margarine melted
• 2 large onions, sliced
• 3 green onions, chopped
• 2 stalks celery, sliced
• 4 to 5 small carrots, sliced
• 1/8 c. each red, green and yellow peppers, chopped
• 1 c. sour cream
• 1 (10 3/4 oz.) can cream of celery soup
• 2 1/4 c. shredded Cheddar cheese
• 1 soup can milk
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 1/4 c. Club crackers, crushed

1. Preheat oven to 350u0b0.
2. Grease a 9 x 13 baking dish; set aside.
3. Put 2 tablespoons margarine in a large skillet.
4. Put onions (not green onions), celery, carrots and peppers in food processor; coarsely chop.
5. Add to skillet.
6. Saute until chopped vegetables are tender.
7. Combine potatoes, green onions, sour cream, soup, milk, cheeses, salt and pepper.
8. Stir in sauteed vegetables.
9. Spoon into baking dish.
10. Cover mixture with cracker crumbs.
11. Drizzle remaining margarine over crumbs.
12. Bake about 1 hour or until crumbs are lightly browned and mixture is bubbling. Serve immediately.

potatoes, margarine, onions, green onions, stalks celery, carrots, red, sour cream, cream of celery soup, cheddar cheese, milk, parmesan cheese, salt, pepper, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102165 (may not work)