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Yummy Potato Casserole (Jill Kelley's Recipe)
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Ingredients | |
10 small | red potatoes |
½ | onion, chopped |
1 ½ ribs | celery, chopped |
½ | green bell pepper, chopped |
1 can | cream of chicken soup |
½ cup | milk |
½ bag | shredded cheddar cheese |
4 oz. | diced red bell pepper |
½ stick | margarine |
• salt and pepper to taste
Directions
• Dice potatoes with skins on. Cook in large pot of salted water until just tender. Drain.
• Place cooked potatoes in very large baking dish sprayed with nonstick cooking spray.
• Sauté onion, celery, and green and red pepper in margarine.
• Add cream of chicken soup and milk; bring to a boil, stirring constantly.
• Add cheese, stirring just until cheese is melted.
• Pour sauce over diced potatoes. Sprinkle with salt and pepper to taste.
• Bake at 350 for 30 minutes or prepare ahead and refrigerate. When ready to use, bake 45 to 55 minutes.
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