Potato Casserole III

Hash brown potatoes are combined with cream of potato soup, cream of celery soup, sour cream, onion and green bell pepper. Parsley, paprika and shredded cheese add the finishing touches to this rich and creamy dish, which can be prepared a day in advanced and refrigerated.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 195 Calories

Ingredients

• ¼ cup milk
• 1 (16 ounce) container sour cream
• salt and pepper to taste
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped fresh parsley
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of celery soup
• ¼ cup shredded Cheddar cheese
• paprika to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.

Step 2

In a large bowl combine hash browns, potato soup, celery soup, sour cream, salt, pepper, milk, onion and bell pepper; mix well. Spoon into prepared pan and sprinkle with parsley, paprika and cheese.

Step 3

Bake in preheated oven for 1 1/2 to 2 hours.