Food For The Soul Recipe: “Loaded Baked Potato Casserole”

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cooking 5


1 bag Southern-style hash-brown potatoes, thawed (about 7 1/2 cups)
1 can (6 ounces) French’s® French Fried Onions (2 2/3 cups)
1 cup frozen peas, thawed
1 cup shredded cheddar cheese (4 ounces)
4 slice bacon, cooked and crumbled
2 can (10 3/4 ounces each) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 cup milk


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.

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