Updated Wednesday, January 29th, 2014
Yield: 12 to 15 servings
This quick and easy-to-prepare cheese and potato casserole is the perfect choice for the buffet table. It can be made in advance and stored in the refrigerator until ready to bake. Meat-and-potatoes lovers will enjoy it as a side dish, while vegetarians might find themselves happy with this as the main course.
Preheat the oven to 350 degrees F. Grease a 2-quart casserole or 9-inch by 13-inch baking dish.
Thaw the potatoes just enough to break them apart. Combine in a large bowl with the onion, celery, soup, sour cream, Cheddar cheese, melted butter, and salt and pepper to taste. Mix well. Spoon into the baking dish. Top with the crumbs. Bake for 1 hour. Serve hot.
In this issue: Summer Off the Beaten Path
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