Escalloped Potato Casserole

SUBMITTED BY: Janaan Cunningham

"It's a family tradition to have this potato casserole at Christmas, Easter, birthday parties...any time our family gets together. Mom always makes it, and we all look forward to it. A family gathering without it would not be complete. --Janaan Cunningham"

PREP TIME	15 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of potato soup, undiluted
1 cup sour cream
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (30 ounce) package frozen hash brown potatoes, thawed
1 tablespoon minced fresh parsley
Paprika
1/2 cup shredded Cheddar cheese

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DIRECTIONS

In a large bowl, combine the first seven ingredients; stir in potatoes. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with parsley, paprika and cheese.
Cover and bake at 350 degrees F for 1 hour. Uncover; bake 5-10 minutes longer or until bubbly and golden brown.

TEST KITCHEN TIP Try substituting O'Brien potatoes for a little kick.

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