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Escalloped Potato Casserole Recipe

It's a family tradition to have this potato casserole at Christmas, Easter, birthday parties...any time our family gets together. Mom always makes it, and we all look forward to it. A family gathering without it would not be complete. —Janaan Cunningham

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Escalloped Potato Casserole Recipe

Prep: 15 min. Bake: 1 hour 5 min.

Yield: 10 Servings

15 65 80

Ingredients

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 tablespoon minced fresh parsley
Paprika
1/2 cup shredded cheddar cheese

Directions

In a large bowl, combine the first seven ingredients; stir in potatoes. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with parsley, paprika and cheese.
Cover and bake at 350° for 1 hour. Uncover; bake 5-10 minutes longer or until bubbly and golden brown. Yield: 10 servings.

TEST KITCHEN TIP Try substituting O'Brien potatoes for a little kick.

Nutritional Facts 1 serving (3/4 cup) equals 187 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 631 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Escalloped Potato Casserole in Test Kitchen Favorites 2004 , p215