My Grammy Rice found this recipe a long time ago and my family has been enjoying it ever since, as it’s our favorite potato side dish. Because my love for fellow Foodies runs deep…enjoy!
Pre-heat your oven to 360 degrees.
Mix in a large bowl:
- 1 frozen bag of Ore-Ida O’Brien Potatoes
- 1 can Campbell’s celery soup
- ½ cup of milk
- ½ cup of sour cream
- ½ cup of shredded cheese
- ½ cup of French’s Fried Onion Rings
- Season with a sprinkle of black pepper and salt
Mix well and place mixture in a 9×13 pan (glass works really well)
- Not mixed in, but set aside an additional ½ cup of shredded cheese and a ½ cup of French’s Fried Onion Rings for toppings.
Bake covered (works covered with Alum foil shiny side down) at 360 for 60 minutes (until center is cooked through).
Uncover, and top the potatoes with the ½ cup of French’s Fried Onion Rings and then top with the ½ cup of shredded cheese.
Cook uncovered at 350 for an additional 10 minutes to melt the cheese.
Tips from my dad (who makes this recipe often):
I would not double up on the recipe because it might not cook all the way in the middle, while the edges will overcook. It is better to make two pans if you need a double recipe.
If you want a meat with the dish, it works really well with thin pork chops (not those monster thick ones). Brown both sides of the pork chops in a skillet with butter. Line them on top of the Potatoes mixture in the 9 x 13 pan before cooking them for the 60 minutes. Everything else is the same.
My dad’s shortcut::
Mix in microwavable bowl, microwave for 10 minutes on 50% power, mix again, microwave again for 10 minutes on 50% power while preheating oven to 350 during the last 10 minute microwave round.
After the two microwave rounds, spread the mixture into a 9” x 13” pan, cover with the ½ cup of onions then cover with the ½ cup of cheese, melt in the oven for about 5 minutes, longer if you want to brown the onion/cheese layer. This gets you a casserole in 25 minutes instead of 65 minutes. I do it all the time and folks love it either way!
Lots of love, Foodies,
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