Aunt Jean's potatoes

Aunt Jean's potatoes
Aunt Jean's potatoes
Potatoes I use for Easter breakfast
  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 15 minutes
  • Served Person: 10
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • 1 cup sour cream
  • 1 2 # frozen southern style hash browns
  • 12 ounces sharp cheddar cheese shredded
  • 1 small finely chopped onions
  • 1 can campbells cream of celery soup
  • Carbohydrate 0.93224867523597 g
  • Cholesterol 44.6903991135828 mg
  • Fat 14.6774633492851 g
  • Fiber 0 g
  • Protein 8.82791250258185 g
  • Saturated Fat 9.16033519638038 g
  • Serving Size 1 1 Serving (51g)
  • Sodium 225.060646152866 mg
  • Sugar 0.93224867523597 g
  • Trans Fat 0.982770685735582 g
  • Calories 170 calories

In a large mixing bowl put in 2# frozen potatoes, 12 oz cheese and chopped onion. Mix together Add cream cheese and cream of celery soup to potatoes and mix well. Add the mix to a large casserole dish sprayed with Pam. Bake in oven uncovered at 350 degrees for 1 hour or more till brown.