Loaded Baked Potato Casserole
Recipe from Campbell's


Loaded Baked Potato Casserole

by 49  people


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Servings: 8
Prep Time: 15 mins
Total Time: 50 mins
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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
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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