What about using canned gravy, although that's pretty much the same 
consistency as the cream soups.
----- Original Message ----- 
From: "Lori Scharff" <[email protected]>
To: <[email protected]>
Sent: Sunday, December 27, 2009 11:03 AM
Subject: [CnD] question on Paula Deen Creamy Hash Brown Casserole


Hi, Can anyone think of anything else to use instead of the cream of celery
soup? I just have an aversion to the canned cream of anything soups... So,
would like to be able to use something else in this recipe.
----- Original Message ----- 
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Saturday, December 26, 2009 7:44 AM
Subject: [CnD] Paula Deen Creamy Hash Brown Casserole


> Paula Deen Creamy Hash Brown Casserole
>
> 1/4 cup butter, plus more for dish
> 1 onion, chopped
> 1 (16-ounce) container sour cream
> 1 (10 1/2-ounce) can cream of celery soup
> 1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
> 1/2 teaspoon garlic powder
> 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
> 2 cups crushed potato chips
>
> Preheat oven to 350 degrees F. Lightly butter a casserole dish.
>
> In a small skillet, melt 1/4 cup of butter over medium heat. Add onion,
> and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl.
> Add the sour cream, cream of celery soup, cheese, garlic powder, hash
> browns, and salt and pepper. Combine until well blended.
>
> Pour mixture into prepared baking dish. Top evenly with crushed potato
> chips and bake for 45 minutes, or until hot and bubbly.
>
> Servings: 8 to 10 servings
> Prep Time: 10 min
> Cook Time: 50 min
> Difficulty: Easy
>
> Show: Paula's Best Dishes
>
> http://groups.yahoo.com/group/Paula-Deen-Recipes/
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark


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