Vegetable Potato Supreme

Name: Vegetable Potato Supreme
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
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

By Kathy Sills
@tootiefruity

An old recipe made into my own!

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

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
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How to Make Vegetable Potato Supreme

Step-by-Step

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