1 (10.75 oz.) can condensed Cream of Mushroom Soup
1 (10.75 oz.) can condensed Cream of Celery Soup
1 1/4 cup water
1/2 cup Braum’s Onion, chopped
1/2 cup Braum’s Butter or Margarine, melted and divided
1 – 2 lb. pkg. frozen hash brown potatoes, thawed
2 cups packaged bread crumbs
Preheat oven to 325 degrees. Grease a 9 x 13 inch casserole dish.
In a large bowl, mix together the processed cheese, sour cream, mushroom soup, celery soup, water, onion, 1/4 cup butter, salt and pepper (to taste). Add potatoes to soup mixture and mix well. Place in prepared dish.
Mix bread crumbs with remaining 1/4 cup margarine and sprinkle over top of potato casserole.
Bake for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.