This recipe for Hot Potato Salad, by Christa Scott, is from Cub Scouts Recipes for Fun,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb frozen hash browns 1 can potato soup 1 can celery soup 1 small carton sour cream 1 medium onion, diced 1/2 fresh green pepper, chopped salt & pepper to taste 1 small pkg sharp cheddar cheese, shredded
Mix in buttered casserole. Sprinkle top with paprika. Bake at 350º for 1 1/2 to 2 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.