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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a savory potato dish, great for potluck dinners, it also goes well with grilled foods. Enjoy! Ingredients:
1/2 cup chopped sweet red pepper |
1 small onion, chopped |
2 -3 tablespoons butter |
1 (10 ounce) can condensed cream of celery soup, undiluted |
1 teaspoon garlic powder (optional or to taste) |
1/4 cup milk |
1 (4 ounce) can chopped green chilies |
1 teaspoon salt (i use seasoned salt) |
1/8 teaspoon cayenne pepper (optional) |
1/8 teaspoon hot pepper sauce |
1 cup shredded cheddar cheese, divided |
8 medium cooked red potatoes, cubed |
Directions:
1. Set oven to 350 degrees F.
2. Grease an 11 x 7-inch baking dish.
3. Saute red pepper and onion in butter until tender.
4. Stir in soup, garlic powder, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through.
5. Stir in 3/4 cup cheese until melted.
6. Add potatoes and mix to combine.
7. Transfer to a greased baking dish.
8. Bake uncovered for 20-25 minutes or until bubbly.
9. Sprinkle with remaining cheese, bake 5 minutes longer or until cheese is melted.
10. Let stand 10 minutes before serving.
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