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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Autumn Potatoes Recipe

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This recipe for Creamy Autumn Potatoes is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbs. butter
1/2 c. onion, chopped
1 can (10 1/2 oz) cream of celery or mushroom soup
1 package (3 oz) cream cheese, cut into cubes
3-4 cups frozen southern style hashbrowns
1/2 c. shredded cheddar cheese
1/2- 1 clove garlic, minced
Directions:
Directions:
Heat butter in sauce pan, add onions and garlic, cook over medium/high heat until tender. Stir in soup and cream cheese until smooth and thoroughly heated. Alternately layer frozen potatoes and soup mixture in buttered 2-quart covered casserole dish, ending with sauce layer. Cover and bake at 400º for 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.

 

 

 

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