Breakfast Potatoes

A nice way to use your left over baked potatoes.
This dish can be served for breakfast or dinner.

6 baked potatoes - sliced
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of celery soup
1 cup milk
1 cup sour cream
1 small diced onion
salt and pepper to taste

Mix all ingredients together. Pour into a 9 x 13 buttered casserole dish. Bake at 350 degrees, uncovered for 30 minutes

Recipe Summary:
Yield: 12-15
Prep Time: 30 minutes
Cook Time: 30 minutes

Other recipes by Town Hill Hotel B&B:
Alabama Tomato Pie
Cheddar Ham Cups
Egg Delight
Town Hill's Broccoli Casserole
Baked Oatmeal
Apple Upside Down Raisin French Toast
Corn Pudding
Easy Peach Cobbler
Chocolate Eclair Dessert
Amish Peanut Butter Bars
Beany Pot
Easy Fruit Dip
Sweet And Sour Meatballs
Town Hill White Chocolate Scones

Recipe Provided By:
Town Hill Hotel B&B
Little Orleans, MD

Little Orleans Bed and Breakfast Inns