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


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.

About this Recipe

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