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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Good with pork, ham or steak. Ingredients:
5 ounces finely shredded cheddar cheese |
1/2 cup sour cream |
1 (10 3/4 ounce) can condensed cream of celery soup |
1/4-1/2 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
6 medium russet potatoes, cooked,peeled and diced |
1/4 cup sliced green onion |
1/2 cup seasoned croutons, crushed |
Directions:
1. Heat oven to 350.
2. Grease 1 1/2 quart casserole.
3. In greased casserole, combine 1 cup of the cheese, sour cream, soup, thyme and pepper; mix well.
4. Stir in potatoes and onion; cover.
5. Bake at 350 for 45 minutes.
6. In small bowl, combine crushed croutons and remaining cheese.
7. Uncover casserole; sprinkle with crouton mixture.
8. Bake uncovered an additional 10 to 15 minutes or until bubbly and golden brown.
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