1 (32 oz.) bag frozen hashed brown potatoes
salt and black pepper to taste
1 stick (1/2 cup) margarine, melted, divided
1 can cream of celery soup
1 can cream of mushroom soup
2/3 soup can water
1 (8 oz) jar cheez whiz
1 (8 oz.) carton sour cream
Thaw hashed browns in microwave or overnight in refrigerator. Dump them in a greased 13 x 9 casserole dish sprayed with non-stick spray. Combine salt, pepper, 1/2 of the melted margarine, both soups, water, cheez whiz and sour cream in large mixing bowl until smooth. Mix into potatoes. Mix approx. 2 cups bread crumbs (or crushed potato chips or corn flakes) with rest of melted butter. Sprinkle on top of casserole. Bake at 350 for 45 minutes.
You may use jalapeno cheez whiz for an extra flavor kick. Also works well with low fat sour cream and soups.