Here’s a recipe that was handed down to my mother by
our close friends from Bagley, Minnesota, circa 1960. It hasn’t changed
much in all those years, except that I’ve swapped American and cheddar
for Velveeta cheese in the original. It is extremely simple and works
equally well as an accompaniment for your favorite fish dinner while
vacationing in Minnesota, a last minute buffet item at a picnic or for a
formal dinner at home. I still make it every year when I return to the
“North Country” for my annual fishing trips and I still love it.
- 1 2-pound package frozen hash-brown potatoes
- 1 can cream of potato soup
- 1 can cream of celery soup
- 1 small – medium onion (depending on your
- 1 small jar pimento
- ˝ pint sour cream
- ˝ pound American cheese, grated
- ˝ pound sharp cheddar cheese, grated
- Crumbled bacon bits (optional)
Mix all ingredients together, reserving some of the cheese to sprinkle
over the top just prior to serving. Bake uncovered at 350 F for about an hour in
a lightly greased Pyrex Oblong Baking Dish.
Sprinkle remaining cheese and bacon bits over the top and serve. It’s
that easy and
there won’t be many leftovers!