Condensed cream of celery soup, cream cheese and cheddar make this au gratin potato bake creamy and cheesy. Ready-made hash browns make it easy!
What You Need
Original recipe yields 8 servings
1/2 cup ORE-IDA Chopped Onions
1 can (10-1/2 oz.) condensed cream of celery soup
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 green onion, sliced, divided
4 cups ORE-IDA Diced Hash Brown Potatoes
1/3 cup KRAFT Finely Shredded Sharp Cheddar Cheese
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Let's Make It
Heat oven to 400°F.
Cook chopped onions in medium saucepan sprayed with cooking spray on medium heat 2 min., stirring occasionally. Add soup and cream cheese; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat. Stir in half the green onions.
Spoon half the potatoes into 8-inch square baking dish sprayed with cooking spray; cover with half the cream cheese sauce. Repeat layers; cover.
Bake 45 min. or until heated through. Sprinkle with cheddar. Let stand, covered, 5 min. Sprinkle with remaining green onions.
Prepare using reduced-fat reduced-sodium condensed cream of chicken soup, PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Prepare using condensed cream of chicken soup.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.