Potato Casserole

1 large bag frozen southern style hash browns
1 can Cream of Celery soup
1 can Cream of Potato soup
12 ounces sour cream
8 ounces cheddar cheese, shredded
1 medium onion, chopped

Pre-heat the oven to 350 degrees. Lightly coat a 9″ x 13″ Pyrex pan with cooking spray. In a large bowl combine and mix all the ingredients. Bake uncovered 1 hour or until the top is browned and bubbly.

This recipe came courtesy of my mom, who received it from Mary DePriest years ago. I also remember eating this dish as a kid. This makes a quick and easy side dish for nearly any beef dish. You could also substitute the Cream of Celery soup with Cream of Mushroom or even add sliced mushrooms if you desire.

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