1 (10¾ oz.) can cream of celery soup

1¾ cup milk

½ cup sour cream

3 tablespoons onion, chopped

2 tablespoons green pepper, chopped

1 tablespoon chives, snipped

½ teaspoon salt

¼ teaspoon fresh ground pepper

6 medium potatoes, peeled and shredded or 1 pkg fresh hash brown potatoes

 

Preheat oven to 350 degrees. Mix all ingredients in 2 quart mixing bowl. Pour into a ungreased square baking dish (8x8x2 inches). Bake uncovered until potatoes are tender, about 40 minutes. Sprinkle 8 ounces shredded cheddar cheese on top and bake an additional 10 minutes. For potlucks double the recipe.

 

Yield: 6 Servings.

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