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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love to fix this saucy casserole for potluck dinners or when I need to feed a crowd, shares Janice Thompson of Martin, Michigan. The zippy potatoes go well with grilled foods such as barbecued chicken and beef shish kabobs. Ingredients:
1/2 cup chopped sweet red pepper |
1/2 cup chopped onion |
2 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/4 cup milk |
1 can (4 ounces) chopped green chilies |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper, optional |
1/8 teaspoon hot pepper sauce |
1 cup (4 ounces) shredded cheddar cheese, divided |
8 cooked medium red potatoes, cubed |
Directions:
1. In a large saucepan or Dutch oven, saute red pepper and onion in butter until tender. Stir in the soup, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through. Stir in 3/4 cup cheese until melted. Add potatoes; stir to coat.
2. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes for until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 6-8 servings.
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