This has always been one of my favorite potato recipes. It's such a great way to serve potatoes and goes above and beyond boring mashed potatoes. I had forgotten about it until a few weeks ago when I was talking to my sister on the phone and memories came zapping in left and right of these potatoes when I was growing up. I usually leave out the pepper and hot pepper sauce because it's too much spice for my kids, but if you leave it in, it gives a great kick!
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 garlic clove, diced
2 tablespoons butter or margarine
1 (10.75 ounce) can condensed cream of celery soup, undiluted (or cream of chicken)
1/4 cup milk
1 (4 ounce) can chopped green chilies
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon hot pepper sauce
1 1/2 cups shredded Cheddar cheese, divided
8 medium cubed cooked red potatoes
In a large saucepan or Dutch oven, saute red pepper, garlic, and onion in butter until tender. Stir in the soup, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through. Stir in 3/4 cup cheese until melted. Add potatoes; stir to coat.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes for until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
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