Easy Scalloped Potato Casserole

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READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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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