Creamy Hash Brown Casserole

Courtesy of Paula Deen

1/4 c. butter, plus more for dish
1 onion, chopped
1 (16oz) container sour cream
1 (10 1/2 oz) can cream of celery soup
1 (8oz) package shredded Cheddar and Monterey Jack cheese blend
1/2 tspn garlic powder
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tspn salt
1/2 tspn ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees. Lightly butter a casserole dish. I used a spray.

In a small skillet, melt 1/4 c. of butter over medium heat. Add onion, and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour the mixture in prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, until hot and bubbly.