1 pkg. frozen hash browns (the kind with the onions and peppers in already)
1 16 oz container of sour cream
1 pkg. cream cheese
1/3 of a 32 oz pkg. of Velveeta
2 cups of shredded cheese (any kind you like – even mix and match – I use the pre-shredded Mexican blend from the grocery)
2 cups finely chopped celery
2 cups crushed Special K cereal
Pre-heat the oven to 350 degrees. Thaw the hash browns just enough that you can break up the big frozen chunks so that they can mix with other ingredients. (They do not need to be fully thawed.) In a large bowl, mix the hash browns and sour cream. Add in the cream cheese and Velveeta by breaking them up into small cubes, and then stirring into the mixture. Add in the celery and shredded cheese. In a 13 in. x 9 in. pan, spread out the mixture evenly. Take the crushed up cereal and spread over the top. Bake at 350 degrees for an hour.
This recipe is fattening, but always a hit at potluck dinners and very kid friendly.
Read the complete post at http://feeds.feedburner.com/~r/LivingOnTheFrontlines/~3/201340837/cheesy-potatoes.html