You’ll be surprised at how quick and easy it is to put together this dressed-up potato casserole! When a friend made it for a church supper, I had to have the recipe. It’s great for parties, potlucks and family reunions. —Betty Sitzman, Wray, Colorado,
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 2 cartons (8 ounces each) spreadable chive and onion cream cheese
- 1 package (2 pounds) frozen cubed hash brown potatoes
- 1 cup shredded cheddar cheese
image/svg+xml Text Ingredients View Recipe,
Freeze option: Sprinkle cheddar cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
1 each: 215 calories, 12g fat (8g saturated fat), 35mg cholesterol, 400mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 6g protein.