Ingredients
34 cup butter
1 (10 1/2 ounce) can cream of celery soup
2 cups cheddar cheese
1 lb sour cream
salt and pepper
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Pure sour — candy, cheese making, canning acidification
Pure lactic acid — adjust pH, quick-pickles, cheese making
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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thaw potatoes overnight in refrigerator. preheat oven to 350. melt butter. add soup, cheese, and sour cream to butter. mix well. add potatoes, salt and pepper. mix well. spray 9x13 glass pan with non stick cooking spray. add potatoe mixture. cook uncovered for 30 to 45 minutes.