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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Prep time does not include cooking the potatoes. Ingredients:
1 1/2 cups grated cheddar cheese, divided |
1/2 cup sour cream |
1 (10 ounce) can condensed cream of celery soup (undiluted) |
1/2 teaspoon thyme |
seasoning salt (or use white salt) (optional) |
pepper |
6 medium russet potatoes (cooked, peeled and diced) |
2 -3 green onions, sliced green onions, sliced |
1 cup crushed seasoned croutons |
Directions:
1. Heat oven to 350 degrees.
2. Butter a 2-qt casserole dish.
3. In the casserole dish, combine 1 cup cheese, sour cream, soup, thyme; mix well; season with salt and pepper.
4. Stir in potatoes and onions; cover, bake for 40-45 minutes.
5. In a small bowl, combine crushed croutons and remaining 1/2 cup cheese.
6. Uncover casserole, sprinkle with crouton/cheese mixture.
7. Bake, uncovered an additional 10-15 minutes, or until bubbly and golden brown.
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