Party Potatoes 🎉
If you follow me on social media (Instagram, Facebook, TikTok, YouTube, Pinterest) you know that I got a special gift from a special friend to borrow. It’s a recipe book made by women in the community of Anacortes, Washington. My friend entrusted me with this recipe book and trust being the operative word because it is full of amazing vintage recipes from today’s past that are relevant today. Pictured below is the original recipe:
Today we are making the Party Potatoes, made by Mary Snyder from page 71. This recipe is a simple yet incredibly delicious recipe and I only made one minor change. Of course it was a little bit more butter because everything is better with butter! I added it to the top of the casserole to brown the breadcrumbs and add a little extra creaminess. All you’re going to need are some frozen hash brown potatoes, cheese, sour cream, Campbell’s cream of celery soup, and a few more little extras. Thank you Shawn for lending me your mothers book of recipes. Let’s make it!
I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!
I use these Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
🗒 More Delicious Party Favorites
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
You can also use freshly shredded Colby jack, Monterey jack, an Italian cheese blend, or for a spicy kick pepper jack!
Absolutely! You can make it up to three days beforehand, leave in the refrigerator covered, and bake it when you are ready to serve. Or after you prepare it you can freeze it covered up to a month, remove from the freezer, let it come to room temperature, and then bake it according to the recipe.
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Party Potatoes
Ingredients
- 30 oz frozen shredded hash brown potatoes partially thawed
- 8 oz freshly shredded cheddar cheese
- 10.5 oz can cream of celery soup
- 8 oz sour cream
- ¼ cup Italian bread crumbs
- 1 stick salted butter divided
- 1 tsp salt divided
- 1 tsp cracked black pepper divided
Instructions
- Add the partially thawed hash browns into a baking dish. Melt 4 tbsp of salted butter and season the butter with ½ tsp salt and ½ tsp cracked black pepper. Mix that together until combined and pour the butter over the hash browns. Toss the butter and the hash browns together and add another ½ tsp salt and ½ tsp cracked black pepper over the hash browns. Sprinkle the freshly shredded cheddar cheese over the hash browns and toss the hash browns and the cheese together until incorporated.
- In a large measuring cup or bowl, add sour cream and cream of celery soup. Whisk that together until combined and add that mixture over the hash browns and cheese. Fold that all together until everything is combined.
- Then, shake the breadcrumbs evenly over the top. Lastly, chop up 4 tbsp salted butter into little pieces and add those butter crumbles evenly over the breadcrumbs.
- Bake it in the oven at 350°F for 1 hour. Enjoy!
Video
Nutrition
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Can cream of celery be replaced with any other cream like cream of chicken?
Absolutely! 🙂
Noodlemagazine This was beautiful Admin. Thank you for your reflections.