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Kellys Cheese Potato Casserole

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Ingredients

Adjust Servings:
1 (2 lb) bag frozen cubed hash brown potatoes, thawed
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cheddar cheese soup
16 ounces sour cream
1 (8 ounce) package extra-sharp cheddar cheese, grated
1 celery rib, very thinly sliced or chopped
1/2 small onion, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon dried rosemary, crush with your fingers
1 1/2 cups finely crushed chicken in a biscuit crackers, can sub club crackers
6 tablespoons melted butter

Nutritional information

489
Calories
325 g
Calories From Fat
36.2 g
Total Fat
21.9 g
Saturated Fat
90 mg
Cholesterol
795.2 mg
Sodium
29.1 g
Carbs
2 g
Dietary Fiber
0.9 g
Sugars
13.8 g
Protein
234g
Serving Size

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Kellys Cheese Potato Casserole

Features:
  • Gluten Free
Cuisine:

This was okay. We both added salt and pepper on our plates which helped the flavor. I think it would have been better with thinly sliced fresh potatoes rather than the cubed hash brown frozen ones.

  • 80 min
  • Serves 8
  • Easy

Ingredients

Directions

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Kelly’s Cheese Potato Casserole, I know there are a lot of these, but I do make them a little different Everyone always asks what I put in them! So here’s how I make them Enjoy!!, This was okay We both added salt and pepper on our plates which helped the flavor I think it would have been better with thinly sliced fresh potatoes rather than the cubed hash brown frozen ones , Very good and easy Love the crunchy topping


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Steps

1
Done

In Large Bowl Combine Well Everything but the Potatoes, Crackers and Butter.

2
Done

Fold in Potatoes Well.

3
Done

Pour Into 13x9 Glass Baking Dish.

4
Done

Smooth Top Even and Flat.

5
Done

Mix Crackers and Butter and Evenly Sprinkle Over the Top.

6
Done

Bake in 350 Oven For 45 Minutes.

7
Done

Let Set 5-10 Minutes Before Serving.

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Michael Butler

Meat maestro known for his perfectly cooked and seasoned dishes.

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