Ingredients:
6 cups shredded raw red potatoes
1 (10 1/2 ounce) cans Campbell’s Cream of Mushroom Soup
1 (10 1/2 ounce) cans campbell’s cream of celery soup
1 pint fat free sour cream
4 ounces cream cheese
1 cup grated cheddar cheese
1/2 cup onions
1 garlic cloves
1/2 teaspoon black pepper
2 teaspoons olive oil
3 tablespoons unsalted butter
24 Ritz crackers
nonstick butter-flavored cooking spray
Directions:
In a small skillet, warm your butter and olive oil add and saute onion (I usually dice very fine) and crush your garlic. Cook until soft.
In a large saucepan, add soups, cream cheese, sour cream.
Let everything simmer on very low heat, until everything is melted together.
Mix in your onion mixture.
Add black pepper.
Shred 6 red potatoes (or as a time saver use about 1 1/2 bags pre-shredded potatoes).
In a 9×13 pan, spray pan with nonstick butter spray.
Layer your potato, then your soup mixture, then grated cheese until finished.
Top with crushed Ritz crackers.
Cover with foil.
bake 1 hour, or until potatoes are soft. Sometimes with potatoes they need longer. So be sure to check and possibly if you can, allow up to 1 1/2 hrs total cook time.
Servings: 12
Time preparation: 45 min.
Time total: 105 min.