Creamy Autumn Potatoes
Serving Size : 4
Ingredients for prepare Creamy Autumn Potatoes
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | tablespoon | butter |
| 1/2 | cup | onions - chopped |
| 1 | clove | garlic - minced |
| 1 | can | condensed cream of celery or chicken soup - 10 1/2 oz can |
| 1 | package | cream cheese - cut into cubes, 3 |
oz
creamy autumn potatoes |
| 1 | cup | frozen hash brown cubes |
| 1/3 | cup | cheddar cheese - (or your favorite), |
recipe Creamy Autumn Potatoes
1. Preheat over to 400F. Butter a 1 quart casserole dish. 2. In
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1 quart sauce pan, sautй in butter over medium heat, the onions and
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garlic until tender. Stir in undiluted soup and cream cheese cubes; stirring constantly, until
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smooth and hot. 3. In casserole, alternately layer frozen potatoes and hot cream
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cheese sauce ending with a sauce layer. 4. Cover and bake 45 minutes or until sauce is bubbly and potatoes
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are tender. Remove from oven and sprinkle with shredded cheese. Makes 4-5 servings. You can use any brand/type of hash
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browns, but the best ones are the tiny little cube type hash
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browns. You can also substitute the same amount of fresh cubed potatoes. If using
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fresh, pre-cook slightly by microwave or boiling.
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