Party Potatoes
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Party Potatoes
| Thu, 12-03-2009 - 7:08am |
Party Potatoes
2 lb. bag diced hashbrown potatoes (or 6-8 peeled, diced, and cooked fresh potatoes)
2 can Cream of Celery soup
8 oz. cream cheese (fat free), room temperature
8 oz. sour cream (fat free)
1 cup cheddar cheese, shredded
1/4 tsp. black pepper
salt to taste
1/2 cup corn flake crumbs
Thaw frozen potatoes, place in a 9x13 cake pan. Beat soup, sour cream, and cream cheese till smooth, stir in shredded cheese, salt and pepper. If a saucier dish is desired, add 1/2 cup milk. Mix well. Spread sauce over potatoes. Combine olive oil with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
2 lb. bag diced hashbrown potatoes (or 6-8 peeled, diced, and cooked fresh potatoes)
2 can Cream of Celery soup
8 oz. cream cheese (fat free), room temperature
8 oz. sour cream (fat free)
1 cup cheddar cheese, shredded
1/4 tsp. black pepper
salt to taste
1/2 cup corn flake crumbs
Thaw frozen potatoes, place in a 9x13 cake pan. Beat soup, sour cream, and cream cheese till smooth, stir in shredded cheese, salt and pepper. If a saucier dish is desired, add 1/2 cup milk. Mix well. Spread sauce over potatoes. Combine olive oil with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
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