Ingredients:
1/2 cup chopped sweet red peppers
1 small onions, chopped
2 -3 tablespoons butter
1 (10 ounce) cans condensed cream of celery soup, undiluted
1 teaspoon garlic powder ( optional or to taste)
1/4 cup milk
1 (4 ounce) cans chopped green chilies
1 teaspoon salt ( I use seasoned salt)
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon hot pepper sauce
1 cup shredded cheddar cheese, divided
8 medium cooked red potatoes, cubed
Directions:
Set oven to 350 degrees F.
Grease an 11 x 7-inch baking dish.
Saute red pepper and onion in butter until tender.
Stir in soup, garlic powder, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through.
Stir in 3/4 cup cheese until melted.
Add potatoes and mix to combine.
Transfer to a greased baking dish.
Bake uncovered for 20-25 minutes or until bubbly.
Sprinkle with remaining cheese, bake 5 minutes longer or until cheese is melted.
Let stand 10 minutes before serving.
Servings: 6
Time preparation: 25 min.
Time total: 45 min.