loaded baked potato casserole

By mamawoolie

Ingredients

• 1 bag(32 ounces) Southern-style hash-brown potatoes, thawed (about 7 1/2 cups)
• 1 can(6 ounces) French's® French Fried Onions (2 2/3 cups)see savings
• 1 cupfrozen peas, thawed
• 1 cupshredded Cheddar cheese (4 ounces)see savings
• 4 slicesbacon, cooked and crumbledsee savings
• 2 cans(10 3/4 ounces each) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
• 1 cupmilk

Preparation

Step 1

1. Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.
2. Bake at 350 degrees F. for 30 minutes or until hot. Stir.
3. Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.