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Western Potatoes Recipe

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"I love to fix this saucy casserole for potluck dinners or when I need to feed a crowd," shares Janice Thompson of Martin, Michigan. "The zippy potatoes go well with grilled foods such as barbecued chicken and beef shish kabobs."
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 6-8 servings


  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup milk
  • 1 can (4 ounces) chopped green chilies
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper, optional
  • 1/8 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 8 cooked medium red potatoes, cubed


  1. In a large saucepan or Dutch oven, saute red pepper and onion in butter until tender. Stir in the soup, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through. Stir in 3/4 cup cheese until melted. Add potatoes; stir to coat.
  2. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes for until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Western Potatoes in Quick Cooking July/August 2001, p12

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Reviewed Dec. 23, 2010

"I've made this for several family functions. In fact, my often asked to bring them to events. They're great and easy to double!"

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