Vegetable Potato Supreme

Kathy Sills


An old recipe made into my own!


★★★★★ 1 vote

25 Min
50 Min
Convection Oven


  • 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


  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.

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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