POTATO CASSEROLE 1 (2-pound) bag frozen hash browns
1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce can cream celery soup
1 (16-ounce) carton sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
1/4 cup chopped onions or chives
1/2 cup chopped green pepper
1 cup shredded Cheddar cheese
Dill, to taste
Thaw potatoes and place in large bowl. Stir in all ingredients except dill. Pour potato mixture into lightly greased 13-by-9-inch casserole baking dish. Sprinkle dill over top. Bake at 350 degrees for a little more than 1 hour.
Source: Diane Carskadden
1 (10-3/4 ounce) can cream of potato soup
1 (10-3/4 ounce can cream celery soup
1 (16-ounce) carton sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
1/4 cup chopped onions or chives
1/2 cup chopped green pepper
1 cup shredded Cheddar cheese
Dill, to taste
Thaw potatoes and place in large bowl. Stir in all ingredients except dill. Pour potato mixture into lightly greased 13-by-9-inch casserole baking dish. Sprinkle dill over top. Bake at 350 degrees for a little more than 1 hour.
Source: Diane Carskadden
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