Loaded Potato Casserole Recipe

loaded potato casserole

1 bag (32 ounces)  frozen Southern-style hash brown potatoes, thawed (about 7 1/2 cups)
1 can (6 ounces) French fried onions
1 cup frozen peas, thawed
1 cup shredded Cheddar Cheese
4 slices bacon cooked and crumbled
2 cans (10 3/4 ounces EACH) Campbell’s Condensed Cream of Celery Soup
1 cup milk

1.) Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13x9x2 inch shallow baking dish.  Stir the soup and milk in a small bowl and pour over the potato mixture.  Cover the dish with foil.

2.)  Bake at 350* for 30 minutes or until hot.  Uncover the dish and stir the potato mixture.

3.) Sprinkle with the remaining onions.  Bake for 5 minutes more or until the onions are golden.



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