Potatoes Deluxe

From Renaissance cuisine cookbook

• Ready In: 2 hrs
• Serves: 20
• Yields: 1 13 x 9” dish

Ingredients

• 2  lbs frozen hash browns, plain
• 10 3⁄4 ounces  cream of potato soup
• 10 3⁄4 ounces  cream of celery soup
• 16  ounces sour cream
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup milk
• 1⁄4 cup onion, chopped
• 1⁄2 cup green pepper, chopped (optional)
• 1  parsley flakes, sprinkled on top
• 1  shredded cheddar cheese, at least 6 ounces
• 1  paprika, sprinkled on top

Directions

1. Thaw potatoes and put into a large mixing bowl.
2. in another bowl, mix the concentrated soup concentrated soup,Sour cream, salt , pepper, Milk, onion and if so choose green pepper.
3. Sprinkle with parsley flakes, paprika and shredded cheddar cheese.
4. Bake at 350° 1 1/2 to 2 hours.
5. Can be prepared the day before and refrigerate it but keep in mind cooking time will change.