Vegetable Potato Supreme

Kathy Sills

By
@tootiefruity

An old recipe made into my own!


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

25 Min

Cook:

50 Min

Method:

Convection Oven

Ingredients

1/3 c
diced green onion
1/3 c
diced celery
1 small
green bell pepper, diced
1 can(s)
10. oz. cream of celery soup
1 can(s)
10 1/4 oz. cheese soup
8 oz
sour cream
8 oz
pub cheese
30 oz
shredded hash browns, thawed
12 oz
steam fresh vegetables with broccoli, cauliflower and carrots
1 c
melted butter, allow to cool
1/3 c
crushed saltin cackers
1/3 c
french fried onions
1/3 c
cheddar cheese, shredded

Directions Step-By-Step

1
Preheat oven to 350 degrees. In a skillet add a tablespoon of olive oil, saute onions, celery and bell pepper until tender.
2
Add the celery soup, cheese soup, pub cheese and sour cream, mix together.
3
turn burner off. Lightly spray a 9x13 inch dish.
4
Cook steamer veggies in microwave until thawed.
5
In a large bowl add the shredded potatoes and veggies.
6
Pour contents of skillet mixture into the bowl, mix well.
7
Spread into casserole dish.
8
Bake 45 minutes uncovered.
9
Mix crushed crackers, french fried onions and shredded chedder cheese into cool butter. Sprinkle on top of casserole. Cook another 5 minutes.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #vegetables