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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipes came from a magazine, but I couldn't say which one. The original recipe calls for 2 cans of soup, but 1 is enough. Ingredients:
1 (10 1/2 ounce) can cream of celery soup |
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt |
1 medium onion, chopped |
1 green bell pepper |
3 tablespoons chopped pimiento |
2 teaspoons salt |
1/8 teaspoon pepper |
1 (32 ounce) bag frozen hash brown potatoes |
1/4 cup parmesan cheese, grated (optional) |
Directions:
1. Mix all ingredients except potatoes and Parmesan cheese.
2. Stir in potatoes.
3. Spread in ungreased baking dish, 13 x 9 x 2 inches, or 3 quart casserole.
4. Sprinkle with Parmesan cheese if desired. Cover and cook in 325 degree oven 1 hour.
5. Uncover and cook until potatoes are tender, about 30 minutes.
6. Sprinkle with paprika if desired.
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