Escalloped Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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It's a family tradition to have this potato casserole at Christmas, Easter, birthday parties...any time our family gets together. Mom always makes it, and we all look forward to it. A family gathering without it would not be complete. Janaan Cunningham Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 cup chopped green pepper |
1/4 cup chopped onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (30 ounces) frozen shredded hash brown potatoes, thawed |
1 tablespoon minced fresh parsley |
paprika |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine the first seven ingredients; stir in potatoes. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with parsley, paprika and cheese.
2. Cover and bake at 350° for 1 hour. Uncover; bake 5-10 minutes longer or until bubbly and golden brown. Yield: 10 servings.
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