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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

CHEESEY POTATO BAKE Recipe

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This recipe for CHEESEY POTATO BAKE is from The Koelblinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 32 oz. bag frozen hash browns
1 - 12 oz. carton Tater Topping (chive)
1 can cream of potato soup
1 can cream of celery soup
1 - 1/4 cups shredded cheddar cheese
1 - 1/2 tsp. salt
1 tsp. pepper
1 tsp. onion salt
Paprika and parsley (optional)
Directions:
Directions:
In a large bowl mix Tater Topping and soups. Rinse both cans of soup with 1/4 cup milk. Pour over 32 oz. bag of hash browns and mix thoroughly. Add salt, pepper, onion salt, and shredded cheese. Pour into a greased 9 x 13 pan and bake uncovered for 2 hours at 325º. If desired, sprinkle the paprika and parsley on top during the last 10 minutes of baking time.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
These are the potatoes that are served at the annual Christmas open house.

 

 

 

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