Vegetable Potato Supreme

Kathy Sills


An old recipe made into my own!


★★★★★ 1 vote

25 Min
50 Min
Convection Oven


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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

How to Make Vegetable Potato Supreme


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

Printable Recipe Card

About Vegetable Potato Supreme

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

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