Sandy Potatoes

By: Joni Crave

Ingredients:

  • 1 can cream of celery soup
  • 1 cup sour cream
  • 1-8 ounce package cream cheese, softened
  • 1/4 cup onion, diced
  • 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1-2 pound package frozen hash brown potatoes (chunk)

Topping

  • 2 tablespoons sesame seeds
  • Paprika, sprinkled on top

Directions: In a medium bowl, add soup, sour cream and cream cheese and mix together.  Add onion, salts and pepper, mix well.  Add potatoes and blend well.  Pour into a greased 2 quart casserole dish.  Top with sesame seeds and sprinkle with paprika.  Cover loosely with aluminum foil.  Place casserole in oven and bake at 350° F for 1 1/2 - 2 hours.  Remove foil for the last 15 minutes of cooking.  Serve immediately.

 

Yield:  6 servings

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