Picnic Potatoes

8 ingredients
6 steps

Ingredients

  • 4 lb. potatoes
  • 1 c. onion
  • 1/4 c. butter
  • 1 can cream of celery soup
  • 1 pt. sour cream
  • 1 1/2 c. shredded Cheddar cheese
  • 1/2 c. crushed corn flakes
  • 3 Tbsp. melted butter

Directions

  1. 1
    Cook potatoes with skins for 20 minutes.
  2. 2
    Cool; peel and shred in a bowl.
  3. 3
    Saute onion in butter until tender.
  4. 4
    Stir in soup and sour cream; heat until well blended.
  5. 5
    Mix potatoes with cheese, then add soup mixture.
  6. 6
    Pour into greased baking pan and refrigerate overnight or at least 8 hours.

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