Ingredients:
5 ounces finely shredded cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) cans condensed cream of celery soup
1/4-1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
6 medium russet potatoes, cooked,peeled and diced
1/4 cup sliced green onions
1/2 cup seasoned croutons, crushed
Directions:
Heat oven to 350.
Grease 1 1/2 quart casserole.
In greased casserole, combine 1 cup of the cheese, sour cream, soup, thyme and pepper; mix well.
Stir in potatoes and onion; cover.
Bake at 350 for 45 minutes.
In small bowl, combine crushed croutons and remaining cheese.
Uncover casserole; sprinkle with crouton mixture.
Bake uncovered an additional 10 to 15 minutes or until bubbly and golden brown.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.