Easy Scalloped Potato Casserole

"This recipe is great for pot luck suppers. It freezes really well (thaw and cook when required) - and can be easily halved and baked in a 9" square casserole. It goes great with baked ham, is very easy to assemble and has the scalloped potato flavour without the fuss."
 
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Ready In:
2hrs
Ingredients:
7
Serves:
6-8
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ingredients

  • 8 cups frozen hash browns
  • 2 cups light sour cream
  • 2 cans condensed cheddar cheese soup (works well with reduced fat cream of mushroom or celery soup)
  • 1 medium onion, finely diced
  • 1 cup celery, finely diced
  • 12 cup grated Italian cheese blend (can use cheddar or just mozzarella instead)
  • 14 cup parmesan cheese, such as kraft
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directions

  • Thaw potatoes slightly for easier mixing.
  • In a large bowl and using a wire whisk, blend together well, the sour cream and soup.
  • Stir in the hash browns, onion and celery.
  • If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish.
  • But it is just as good without.
  • Spread into a greased 9" x 13" casserole dish.
  • Sprinkle with Italian cheese blend and lastly with Parmesan cheese.
  • Bake at 350 degrees F for 1 to 1 1/2 hours.

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