Easy Cheese and Potato Casserole
By Yankee Magazine|Jan 29 2014|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis quick and easy-to-prepare cheese and potato casserole is the perfect choice for the buffet table. It can be made in advance and stored in the refrigerator until ready to bake. Meat-and-potatoes lovers will enjoy it as a side dish, while vegetarians might find themselves happy with this as the main course.
Yield:
12 to 15 servingsIngredients
1 bag (2 pounds) frozen southern-style hash brown potatoes
1 cup finely diced onion
1/3 cup finely diced celery
1 can (10-1/3 ounces) condensed cream of celery soup
1 carton (16 ounces) sour cream
8 ounces cheddar cheese, shredded
1/2 cup (1 stick) butter or margarine, melted
salt and pepper to taste
1-1/2 cups crushed potato chips or cornflake crumbs
Instructions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole or 9-inch by 13-inch baking dish.
Thaw the potatoes just enough to break them apart. Combine in a large bowl with the onion, celery, soup, sour cream, Cheddar cheese, melted butter, and salt and pepper to taste. Mix well. Spoon into the baking dish. Top with the crumbs. Bake for 1 hour. Serve hot.
Have made this several times – accepted very well. Easy to prepare, stays hot on buffet table, and very tasteful. Have added grated carrot or diced red pepper for color at times. It’s a “keeper”
I accidentally made the cheesy potatoes with southwestern style southern hash browns. They had that spicy flavor of the southwest, but was still creamy and cheesy! The whole family loved it, including my 18-month-old son!
I have made this twice for my family and for a brunch. It was great both times.
I served it at a brunch and my Southern friends seemed to like it the most…