Sunday, June 21, 2009

Potato Casserole

1 package frozen (thawed) or refrigerated hash browns
1 can cream of potato soup
1 can cream of celery or cheese soup
2 tablespoons lite sour cream
1/2 cup milk
1/2 small onion chopped
1 red pepper chopped
1 tablespoon olive oil
garlic powder to taste
Panko bread crumbs
1/2 stick unsalted butter melted

Chop onion and pepper and saute in olive oil until tender. Cool.
In a large bowl combine all ingredients including peppers and onions.
Mix well. Pour into greased 8x8 casserole dish. Top with layer of panko bread crumbs and drizzle butter over the top.

Bake in 350 degree oven for 45 min. May be re-heated in microwave.

Original recipe by April.

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