| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Side dish, Casserole |
12 |
Servings |
INGREDIENTS
| 5 |
oz |
Shredded cheddar(1 1/4 cups) |
| 1/2 |
c |
Sour cream |
| 10 3/4 |
oz |
Can cream of celery soup |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Pepper |
| 6 |
md |
Potatoes, cooked, peeled and diced |
| 1/4 |
c |
Sliced green onions |
| 1/2 |
c |
Seasoned croutons, crushed |
INSTRUCTIONS
1. Heat oven to 350 degrees. Grease 1 1/2-quart casserole. In greased
casserole, combine 1 cup of the cheese, sour cream, soup, thyme and pepper;
mix well. Stir in potatoes and onions; cover. Bake at 350 degrees for 45
minutes.
2. In small bowl, combine crushed croutons and remaining 1/4 cup cheese.
Uncover casserole; sprinkle with crouton mixture. bake, uncovered, an
additional 10 to 15 minutes or until bubbly and golden brown.
Nutrition Information Per Serving: 160 Calories, 8 g Fat, 290 mg Sodium
taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
15, 1998
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