Pluperfect potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Potatoes; peeled, diced, cooked, and drained |
| 1 | can | Celery soup; undiluted |
| 1 | can | Potato soup; undiluted |
| 1 | cup | Sour cream |
| ¼ | teaspoon | Pepper |
| ½ | small | Onion; chopped |
| 3 | tablespoons | Chopped green pepper |
| 1 | teaspoon | Salt |
| Paprika; for garnish | ||
Directions
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 1½ 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@...> on Dec 3, 1997