Saturday, December 24, 2011

Cheese potato casserole

These are the best potatoes... easy and yummy, good for the holidays or any old time...

You can use what cheese you like, I usually use several different kinds, and you can clean out your cheese drawer that way... Just use 2-3 cups of what kind you like, I used co-jack, parmesan, a triple cheddar blend and a little mozerella... use what you like.  I have also crushed up potato chips and sprinkle on the top for the last 10 minutes of baking...yummy... I don't always do it but sometimes:)  Enjoy

Cheesy Potato Casserole

2 bags frozen cubed hashbrown potatoes ( I use the ones with peppers & onions called O'Brien potatoes)
1 onion, finely chopped
1 stalk celery, finely chopped
1 stick butter, melted
2 cans cream of chicken soup
1 can cream of celery soup
1 12 oz. container sour cream
1/2 cup milk
2-3 cups of cheese (save 1/2 cup for topping during last 15 minutes of baking)

seasoning of your choice ( I use garlic & onion powder, seasoned salt & pepper)

Thaw the potatoes (if you don't have time you just need to bake them longer)
Preheat oven to 375. In very large bowl place all the ingredients ( except for the last 1/2 cup of cheese) Mix well.  Place in greased casserole dish.  Cover with foil.  Bake 1 hour.  Remove foil and bake for around
1 to 1 1/2additional hours or until center of casserole is bubbly.  During last 15 minutes of baking sprinkle with remaining 1/2 cup of cheese.  Enjoy

1 comment:

  1. YUM! YUM! Such an easy and delicious way to make this wonderful side dish. Thanks for sharing - warmest wishes to you in the new year.