Loaded Baked Potato Casserole

1 bag (32 ounces) Southern-style hash-brown potatoes, thawed (about 7 1/2 cups)
1 can (6 ounces) French's® French Fried Onions (2 2/3 cups)
1 cup frozen peas, thawed
1 cup shredded Cheddar cheese (4 ounces)
4 slices bacon, cooked and crumbled
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Celery Soup (Regularor 98% Fat Free)
1 cup milk

  • Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.
  • Bake at 350°F. for 30 minutes or until hot. Stir.
  • Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.


  • Time-Saving Tip: To thaw the hash browns, cut off 1 corner on bag and microwave on HIGH for 5 minutes.

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