Pluperfect potatoes

Yield: 1 Servings

Measure 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
\N \N Paprika; for garnish

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

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