← Casseroles, Pasta, Cheese & Egg Dishes
POTATO CASSEROLE
Casseroles, Pasta, Cheese & Egg Dishes
Ingredients
- 4 cups peeled potatoes, cut in cubes
- 1 tablespoon butter
- 1/2 cup chopped onion
- 3 oz cream cheese, softened
- 1 (6 3/4 oz) can cream of celery or
- cream of chicken soup or 1/2 can each
- 1 cup shredded sharp cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Cook potatoes in water to which a small amount of salt has been added. Drain and set aside.
Melt butter in skillet and sauté onion. In bowl, beat soup, cream cheese and shredded cheese together until well blended. Stir in sautéed onion, salt, pepper and cooked potatoes. Put into 2-quart casserole dish. Top with additional shredded cheese.
Bake at 350° for approximately 45 minutes.
This is good to make ahead and heat later.
Melt butter in skillet and sauté onion. In bowl, beat soup, cream cheese and shredded cheese together until well blended. Stir in sautéed onion, salt, pepper and cooked potatoes. Put into 2-quart casserole dish. Top with additional shredded cheese.
Bake at 350° for approximately 45 minutes.
This is good to make ahead and heat later.
Source: PDF page 114
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