| 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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