| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | lg | Potatoes; peeled, diced, cooked, and drained |
| 1 | cn | Celery soup; undiluted |
| 1 | cn | Potato soup; undiluted |
| 1 | c | Sour cream |
| 1/4 | ts | Pepper |
| 1/2 | sm | Onion; chopped |
| 3 | tb | Chopped green pepper |
| 1 | ts | Salt |
| Paprika; for garnish |
INSTRUCTIONS
Combine all ingredients except paprika in a large bowl. Fold until all are blended well. Pour into a large, well-greased casserole. Sprinkle with paprika. Bake at 325 degrees for 1 1/2 hours, or until center is bubbly. (Can be baked at 350 or 375 degrees with adjusted cooking times.) Notes: This can be prepared to the baking stage a couple of days in advance. One Lister said she made this using a 2 pound bag of defrosted frozen hash brown potatoes...haven't tried that yet, but will. Great dish for a pot-luck supper...feeds lots of folks fairly inexpensively. I have no idea where I got this recipe...I've had it for years and years. Tastes like a baked potato with sour cream. Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec 3, 1997
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