Saturday, January 31, 2009

Potato Casserole (Kathleen)

½ cup chopped onion
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. Container sour cream
2 cups shredded cheddar cheese
30 oz. bag of frozen country-style hashed brown potatoes

Stir together first five ingredients to blend in a large bowl. Add potatoes and toss together
Spread in a 13” x 9” baking pan. (Spray pan with Pam for easy clean-up.)
Bake at 350 degrees for 1 ½ hours (until top is lightly browned and potatoes are bubbling.)

Note: I've started adding some cauliflower puree to this to up the nutrient quotient - can't taste a difference at all!

No comments: