Jiffy Potato Casserole
Contributed byJan MelI
Ingredients
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 cup milk (use less if recipe is doubled)
- 1 cup sour cream
- salt (to taste)
- pepper (to taste)
- 1 package frozen hash brown potatoes (thawed, large)
- unknown cheddar cheese (grated)
Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Instructions
Preheat oven to 350 degrees. Blend soups, milk, sour cream and seasonings until smooth. Add potatoes. Put in 7 x 11-inch or 9 x 13-inch baking dish. Bake for 1 hour. Top with cheese and continue baking 30 minutes more. Serves 6 to 8.
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