Creamy potato casserole Recipe

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This recipe for Creamy potato casserole is from The Rivard Family Cookbook Project, 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: Main Courses: Beef, Pork and Lamb

Ingredients:	Ingredients: 1 tablespoon butter, 1/2 cup oreida frozen chopped onions, 1/2 tsp cloves, 1 garlic minced, 1 can condensed cream of mushroom or celery soup, 1 3 oz. package cream cheese, cut in cubes. 3 to 4 cups frozen or oreida hashbrowns southern style, 1/3 cup shredded cheddar cheese or mozzarella

Directions:	Directions: Preheat oven to 400°. Butter a 1 quart casserole dish. In a 1 quart sauce pan sauté butter over medium heat, the chopped onions and the garlic until tender. Stir in undiluted soup and cream cheese cubes. Cook stirring constantly until smooth and hot. Add to casserole alternatively layering frozen potatoes and hot cream cheese sauce ending with a sauce layer. Cover and bake 45 minutes until the sauce is bubbly and the potatoes are tender. Remove from the oven and sprinkle with cheddar cheese.

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Creamy potato casserole Recipe

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