On Line Cookbook

Potato Casserole

Recipe Information
Potatoes and Cheese

Lisa Lupica


  • 1 16 oz (448 grm). bag hashbrown potatoes
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 16 oz (448 grm). sour cream
  • 6 cups (1425 ml) grated cheddar cheese
  • paprika (optional)
  • salt and pepper, to taste
  • Mix soups, sour cream and 4 cups (950 ml) of cheese together in large mixing bowl until consistent.
  • Then start adding the potatoes until all are blended in well.
  • Spread into 9 x 13 inch by 3 inch baking dish or aluminum pan.
  • Bake at 350 degrees (175 C.) for about 35 minutes, then top with the other 2 cups (475 ml) of cheese and bake another 10 minutes or until cheese has melted.
  • Remove from oven and sprinkle paprika for color.
You can make this less fat by using fat free or low fat soups, sour cream and cheese. I don't recommend fat free cheese, because it does not melt properly. This is a good side dish or it can be a one dish meal by adding 1 lb of ham slightly browned and cubed. Cook the same way.