5 lbs. red potatoes, quartered
1 16-oz. container of sour cream
½ cup butter, melted
1 can cream of celery soup
2 cups shredded cheddar cheese
1 bunch green onions, sliced thin
1 tsp. salt
½ tsp. pepper
1 cup bread crumbs
½ cup Parmesan cheese
¼ cup melted butter
Preheat oven to 350 degrees. Grease a 9 X 13 baking dish.
Leaving skins on potatoes, place in large pot of boiling water and cook until somewhat tender, about 15 minutes. Drain potatoes and place in large mixing bowl. Gently stir in sour cream, butter, soup, cheddar cheese, green onions, salt and pepper until well combined.
Put potatoes in baking dish. Combine bread crumbs and Parmesan cheese and sprinkle on top of potatoes. Drizzle with butter. Bake 30 minutes or until golden brown. Serves 10.
This traditional potato casserole has been updated with fresh flavors that everyone looks forward to at the Easter meal. It's easy to prepare because it can be made up to a day in advance, and very versatile because it can be served for breakfast, brunch or dinner. It's also a great dish to make with your leftover HoneyBaked Ham - just add one pound of diced HoneyBaked Ham to the potato mixture before baking, and serve as your main dish.