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Western Potatoes
SUBMITTED BY:
Janice Thompson
PHOTO BY:
sdr3
"'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.'"
RECIPE RATING:
Read Reviews
(2)
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PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on May 7, 2008 by Jen Payne
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Jen Payne
May 7, 2008
Everyone loves this dish at potlucks. I live in New Mexico where people like more heat, so I double the amount of cayenne pepper and use Hatch Hot chile and it's still not too spicy.
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Everyone loves this dish at potlucks. I live in New Mexico where people like more heat, so I...
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Reviewed on Aug. 26, 2007 by
sdr3
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sdr3
Aug. 26, 2007
This was GREAT! Made it to go with grilled steaks and mushrooms and then made it as a brunch side with Huevos Rancheros omelets. The green chilis really are the kick and I make this early and pop it in when I put on the steaks.
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This was GREAT! Made it to go with grilled steaks and mushrooms and then made it as a brunch...
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Western Potatoes
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