Picnic Potatoes

5 ingredients
8 steps

Ingredients

  • 4 lb. potatoes
  • 1 c. chopped onions
  • 1/4 c. margarine
  • 1 can cream of celery soup plus 1/4 can milk
  • 1 pt. sour cream

Directions

  1. 1
    Cook potatoes with skins for 20 minutes.
  2. 2
    Cool, peel and shred potatoes.
  3. 3
    Saute onions in margarine until tender.
  4. 4
    Stir in soup and sour cream.
  5. 5
    Mix potatoes with cheese; add soup mixture.
  6. 6
    Turn into greased 9 x 13-inch baking dish.
  7. 7
    Refrigerate for several hours or overnight.
  8. 8
    Bake at 350° for 1 hour.

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