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Au Gratin Potatoes
SUBMITTED BY:
JBOPP
PHOTO BY:
monstroxity
"Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!"
RECIPE RATING:
Read Reviews
(102)
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PREP TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
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REVIEWS
Reviewed on Sep. 11, 2003 by
DREGINEK
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DREGINEK
Sep. 11, 2003
I really liked this recipe...the SECOND time I made it. The recipe says to pour the mixture over the top of the hashbrowns and although I cooked for the required time, the soups never combined with the potatoes, resulting in crispy, stuck-to-the-pan potatoes on the bottom and cooked soup on the top. HOWEVER...feeling that this recipe deserved a second chance, I mixed the hasbrowns together and then baxed. YUMMY. In addition, since my first disaster, when I have left over ham, I dice it up and throw that in too. This is a much quicker version of the "au gratin" potatoes my mom used to make when they peeled, boiled and cubed potatoes. Now, I just throw in the ingrediants, MIX, cook and serve. Kudos Jennifer.
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41 users found this review helpful
I really liked this recipe...the SECOND time I made it. The recipe says to pour the mixture...
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Reviewed on Jul. 24, 2003 by MOLSON7
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MOLSON7
Jul. 24, 2003
Fast, easy and good.I did season it up a bit and added a little more cheese.
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21 users found this review helpful
Fast, easy and good.I did season it up a bit and added a little more cheese.
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Reviewed on Oct. 1, 2003 by CABOSCH49
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CABOSCH49
Oct. 1, 2003
I have had a version of this recipe for many years. Mine calls for cream of chicken soup and cream of mushroom and NO green peppers. Also mix all ingrediants together, spread in 9x13 pan and then dot with 1/4 cup of margarine. The margarine helps to take away some the the dryness. Yummy...
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17 users found this review helpful
I have had a version of this recipe for many years. Mine calls for cream of chicken soup and...
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Reviewed on Sep. 29, 2003 by JOY566
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JOY566
Sep. 29, 2003
I just loved this recipe....I only did 2 things differently; after I baked the potatoes for 1 hour, I stirred the mixture and then added 2 cups of sharp cheddar cheese; then baked the normal 30 additional minutes......if you are in a big hurry, the Ore-Ida potatoes O'Brian have onion and green pepper already included....saves a little chopping time....Wonderful recipe!
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15 users found this review helpful
I just loved this recipe....I only did 2 things differently; after I baked the potatoes for 1...
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Reviewed on Jul. 24, 2003 by MIHAELA
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MIHAELA
Jul. 24, 2003
This was easy and delicious. It's a versatile side-dish and we enjoyed it alongside our steaks.
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14 users found this review helpful
This was easy and delicious. It's a versatile side-dish and we enjoyed it alongside our steaks.
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Reviewed on Mar. 20, 2008 by
R&R
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R&R
Mar. 20, 2008
The first time I made it I thought it was good but a tad dry so I added some milk to the sour cream/soup mixture to make it a little creamier the next time. I like to add half of the cheese to the mixture as well and stir it in with the potatoes. I usually bake this at a higher temp, at leat 350, for 1 hour. Then I take it out, stir it up, top with remaining cheese and let it bake until the cheese bubbles. Yum. When I make it for people that don't like onions, I just add some onion powder. Make sure you add salt and pepper to taste.
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11 users found this review helpful
The first time I made it I thought it was good but a tad dry so I added some milk to the sour...
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Reviewed on Jul. 24, 2003 by NANCY SWANSON
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NANCY SWANSON
Jul. 24, 2003
I made the following changes: used 2 cans cream of onion soup and drizzled 1/4 cup melted butter over the top. Covered with foil, baked at 350 for 1 hour. Uncovered and stirred in 2 cups shredded cheddar cheese and 1/4 cup milk. Then I baked it an additional 15-20 minutes. YUM!!!
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10 users found this review helpful
I made the following changes: used 2 cans cream of onion soup and drizzled 1/4 cup melted...
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Reviewed on Jul. 24, 2003 by
Mr. Monty
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Mr. Monty
Jul. 24, 2003
SUPER! I follwed the recipe exactly the first time that i made this and it was WONDERFUL! The next time though, I used half the recommended bell pepper and then added an extra cup of cheese before placing it back into the oven for the second time. I even stirred the three cups of cheese into the potatoes so that it was blended nicely and it came out even better! Thanks for this recipe! It is a keeper!!
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10 users found this review helpful
SUPER! I follwed the recipe exactly the first time that i made this and it was WONDERFUL! ...
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Reviewed on Mar. 23, 2005 by momof2lovebugs
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momof2lovebugs
Mar. 23, 2005
This is good with a few modifications. I've been making something similar for years that I like better: substitute some cream of onion and cream of chicken for the other soups, use sharp chedder, omit the green pepper, and mix everything up before putting into the pan. I think it's much better this way! If you use the Simply Potatoes (refrigerated) it takes hardly any time to make this dish.
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9 users found this review helpful
This is good with a few modifications. I've been making something similar for years that I...
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Reviewed on Jul. 30, 2003 by LUCY63
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LUCY63
Jul. 30, 2003
These are very good, I make them alot. I used cheddar cheese soup instead of cream of potato or celery. This makes them very cheesy.
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9 users found this review helpful
These are very good, I make them alot. I used cheddar cheese soup instead of cream of potato...
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