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Western Potatoes

By: Janice Thompson

"'I love to fix this saucy casserole for potluck dinners or when I need to feed a crowd,' shares Janice Thompson of Martin, Michigan. 'The zippy potatoes go well with grilled foods such as barbecued chicken and beef shish kabobs.'"

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup chopped sweet red pepper
1/2 cup chopped onion
2 tablespoons butter or margarine
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1/4 cup milk
1 (4 ounce) can chopped green chilies
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1 cup shredded Cheddar cheese, divided
8 medium cubed cooked red potatoes

Directions

In a large saucepan or Dutch oven, saute red pepper and onion in butter until tender. Stir in the soup, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through. Stir in 3/4 cup cheese until melted. Add potatoes; stir to coat.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes for until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.