Potato Casserole III recipe

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Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
salt and pepper to taste
¼ cup milk
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped fresh parsley
paprika to taste
¼ cup shredded Cheddar cheese

Nutrition Info

194.6 calories
carbohydrate: 21.1 g
cholesterol: 23.3 mg
fat: 15 g
fiber: 2 g
protein: 4.4 g
saturatedFat: 7.8 g
servingSize: -
sodium: 416.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.

  2. In a large bowl combine hash browns, potato soup, celery soup, sour cream, salt, pepper, milk, onion and bell pepper, mix well. Spoon into prepared pan and sprinkle with parsley, paprika and cheese.

  3. Bake in preheated oven for 1 1/2 to 2 hours.

Recipe Yield

12 servings

Recipe Note

This baked hash brown dish is rich and creamy, and goes great with anything. Good for pot luck, too!

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