A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Missy Potatoes
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- #42128
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 package (2 pound size) frozen hash brown potatoes, thawed
1 carton (16 ounce size) sour cream
1 can (10.75 ounce size) cream of celery soup
1 cup shredded sharp Cheddar cheese
1/2 cup butter or margarine, softened
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 cup round buttery cracker crumbs
1 dash Tabasco sauce
directions
Combine all ingredients except cracker crumbs; spoon into a lightly greased 13x9 baking dish. Sprinkle cracker crumbs evenly over top of potato mixture. Bake at 350 degrees F for 40 minutes or until bubbly.
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nutrition data
339 calories, 25 grams fat, 23 grams carbohydrates, 7 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
July 29, 2009
This is the best potato casserole! I have made it for high school graduation parties and my son's high school football team. Being able to change the servings and have it automatically calculate the measurements is a big plus. Make this and you will get rave reviews!
April 15, 2007
Very good, very eazy!!