Time for Cheesy Potatoes

I'm having one of those Januarys. One where it's nasty outside and you can't think of anything fun to do. One where you sort of just want to hibernate like other sane mammals and just wake up in the Spring. Seriously, most days I feel like I've been bored out of my mind or motivated to do nothing but feel sorry anyone who's with me in this miserable, cold weather.

That's when it's time for cheesy potatoes. We had a potluck at church this weekend, so I figured it was a good time to bring out the big guns. There are many things I love about my church, but one of them is that we know how to throw a potluck. We're a pretty young demographic, so sometimes the traditional sides aren't plentiful...which is why I "take it upon myself" to make the most conventional, classic potluck offering of all time! This recipe is from my dearest mother-in-law who is a potluck goddess to be sure. I realize this picture maybe looks less than appetizing, but I promise every bite is a dream come true.

Here's the recipe for those who need a potluck dish, or a January pick-me-up. I scooped out a serving for myself before the meal so that I could be sure to get some...and so I could bring some cheese-filled goodness to my cold, lame winter.

Ingredients

• 2 lbs cubed frozen hashbrowns
• 1 can cream of celery soup
• 1 can cream of chicken or potato soup
• 1 cup sour cream
• 1/2 cup milk
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup margarine
• 10 oz shredded cheddar cheese

Preparation

1. Mix all ingredients putting potatoes in last. Place in 9x13 inch dish. Crush 1 pkg Ritz crackers and mix with 6 tbsp melted margarine. Put this mixture on top of potatoes for the last 20 minutes.
2. Bake at 350 for 50-60 minutes.