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READY IN 50 mins

Loaded Baked Potato Casserole

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"This baked potato casserole is loaded with Cheddar cheese, bacon, and French fried onion flavor." — Campbell's Kitchen

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Original recipe makes 8 servings Change Servings

1 (32 ounce) bag Simply Potatoes® Southwest Style Hash Browns
1 (6 ounce) can French's® French Fried Onions
1 cup frozen peas
1 cup shredded Cheddar cheese

4 slices bacon, cooked and crumbled
2 (10.75 ounce) cans Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 cup milk

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Directions

Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.
Bake at 350 degrees F for 30 minutes or until hot. Stir.
Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

Footnotes

Time-Saving Tip: To thaw the hash browns, cut off 1 corner on bag and microwave on HIGH for 5 minutes.

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I took this to a cookout and it was a hit. Instead of using 2 cream of celery soups, I used one celery and one cream of chicken. I also added 1 cup of sour cream. I noticed that alot of people picked out the peas so I probably won't use those the next time!

—Skye

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Nov 27, 2011

If there were 6 stars, I'd click on that one too. This was so good. I switched the green peas for broccoli florets and added more bacon. When it was finished cooking, I topped with some more crumbled bacon and shredded cheese. This recipe would be great to mess with because so many things taste great on a baked potato and I am sure it would be wonderful on the casserole. Good stuff, a keeper.

—Kitten

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16 Ratings

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Apr 12, 2010

I made this with the Cream Soup Base recipe instead of canned cream soup. This was delicious AND filling. The whole family of 12 enjoyed it!

—Penny

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Mar 29, 2011

I used cream of chicken soup instead and since I didn't have very much hash browns I put in tater tots and a little instant mashed potato mix it came out so YUMMY!!

—Amberlee

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May 12, 2010

Loved this! As it turned out I did not have any hash browns or french fried onions. I put mini frozen turkey meatballs, tater tots, frozen green peas, and frozen green beans as the bottom layer in the casserole. Then I crumbled the bacon and scattered the cheese for the next layer. For the top layer I sauteed: 1 small onion, 2 celery ribs, 4 garlic cloves and one 4 oz can mushroom pieces in olive oil until tender. Add one can cream of mushroom soup, one can cream of celery soup and 1 cup milk. Pour soup mixture over top and bake until bubbly in center, about 50 to 60 minutes. Everyone in the household loved this one dish meal!

—SILLYJILLY

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Aug 13, 2011

I absolutely loved this dish!! I did a whole package of bacon b/c I love meat, and I added sour cream to the soup mixture! I also skipped the peas b/c i don't like them! It was extremely creamy and delishous!!

—Ms Toy

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Jan 26, 2011

Turn out very nicely. I only had one can of soup, so I did a can of soup with a can of milk and poured it over the top. I thought it would be dry, but it was nice and soft without being mushy. Also, after 30 min of cooking, I stirred it a bit, put on the onions, another cup of cheese and baked it until the rest of the food was done.

—natalie

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Nov 28, 2011

This was good but didn't get the "can you make this again soon" from my guy. I'm just a bit let down...maybe it was a texture thing for him. This had good flavor and was a nice change up for a side dish. Also, still not so sure about the peas in it, I used them but they seemed a little out of place. Maybe next time I'll leave those out and up the bacon.

—CookinArgentina

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Nutrition

Calories
386 kcal
19%

Carbohydrates
37.2 g
12%

Cholesterol
25 mg
8%

Fat
21.4 g
33%

Fiber
4.1 g
16%

Protein
10.6 g
21%

Sodium
1373 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Loaded Baked Potato Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 386
Calories from Fat: 193

% Daily Value *
Total Fat 21.4g 33 %
Saturated Fat 8.8g 44 %
Cholesterol 25mg 8 %
Sodium 1373mg 55 %
** Potassium 113mg 3 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 4.1g 16 %
Protein 10.6g 21 %
** Sugars 4.5g
** Vitamin A 12 %
** Vitamin C 6 %
** Calcium 18 %
** Iron 5 %
** Thiamin 10 %
** Niacin 16 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.