Easy Scalloped Potato Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This recipe is great for pot luck suppers. It freezes really well (thaw and cook when required) - and can be easily halved and baked in a 9 square casserole. It goes great with baked ham, is very easy to assemble and has the scalloped potato flavour without the fuss. Ingredients:
8 cups frozen hash browns |
2 cups light sour cream |
2 cans condensed cheddar cheese soup (works well with reduced fat cream of mushroom or celery soup) |
1 medium onion, finely diced |
1 cup celery, finely diced |
1/2 cup grated italian cheese blend (can use cheddar or just mozzarella instead) |
1/4 cup parmesan cheese, such as kraft |
Directions:
1. Thaw potatoes slightly for easier mixing.
2. In a large bowl and using a wire whisk, blend together well, the sour cream and soup.
3. Stir in the hash browns, onion and celery.
4. If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish.
5. But it is just as good without.
6. Spread into a greased 9 x 13 casserole dish.
7. Sprinkle with Italian cheese blend and lastly with Parmesan cheese.
8. Bake at 350 degrees F for 1 to 1 1/2 hours.
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