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Holiday Potato Casserole
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| 1 - 16 oz. jar | processed cheese |
| 1 cup | sour cream |
| 1 - 10.75 can | cream of mushroom soup |
| 1 - 10.75 can | cream of celery soup |
| 1 1/4 cup | water |
| 1/2 cup | chopped onion |
| 1/2 cup | butter or margarine, divided and melted |
| 1 - 2 lb. pkg. | frozen hash brown potatoes, thawed |
| 2 cups | bread crumbs |
Preheat over to 325 degrees. Grease a 9 x13 casserole dish. In a large bowl, whisk together cheese, sour cream, soups, water, onion, 1/4 cup of butter and salt and pepper to taste. Add potatoes to soup mixture and mix well. Place potatoes in prepared dish. Mix bread crumbs with remaining 1/4 cup margarine and sprinkle over top of potato casserole dish. Bake for 40-50 minutes or until crumbs are lightly browned and casserole is bubbling.
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