Loaded Baked Potato Casserole

Recipe from Campbell's
Loaded Baked Potato Casserole
SERVINGS
8
PREP TIME
15 mins
TOTAL TIME
50 mins
by 51  people
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Ingredients
  • 1  32  ounce bag Southern-style hash-brown potatoes, thawed (about 7 1/2 cups)
  • 1  6  ounce can 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  10 3/4 cans Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1   cup milk
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
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.
2. 
Bake at 350 degrees F. for 30 minutes or until hot. Stir.
3. 
Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.
Tip:
1. 
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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