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Loaded Baked Potato Casserole

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    Ingredients Jump to Instructions ↓

    1. 1 bag (32 ounces) Southern-style hash-brown potatoes, thawed (about 7 1/2 cups)

    2. 1 can (6 ounces) French's® French Fried Onions (2 2/3 cups)

    3. 1 cup frozen peas, thawed

    4. 1 cup shredded Cheddar cheese (4 ounces)

    5. 4 slices bacon, cooked and crumbled

    6. 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

    7. 1 cup milk

    Instructions Jump to Ingredients ↑

    1. Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.

    2. Bake at 350 degrees F. for 30 minutes or until hot. Stir.

    3. Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown. Tip: Time-Saving Tip: To thaw the hash browns, cut off 1 corner on bag and microwave on HIGH for 5 minutes.

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