Creamy Buffalo Potato Bake
Be sure to use hot pepper sauce, not Tabasco sauce, in this spicy and creamy side dish recipe.
INGREDIENTS | SERVES 8 TO 10
- 3 tablespoons butter
- 2 onions, chopped
- 4 cloves garlic, minced
- 3 stalks celery, chopped
- 1 (8-ounce) package cream cheese, softened
- 1 (16-ounce) jar Alfredo sauce
- ⅓ cup hot pepper sauce
- 1½ cups creamy blue cheese salad dressing
- 1 (32-ounce) package frozen hash brown potatoes, thawed
- 1 cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
Preheat oven to 375°F. In large saucepan, melt butter over medium heat. Add onions and garlic; cook and stir until onions start to brown, about 10 to 12 minutes.
Add celery, cream cheese, and Alfredo sauce; cook and stir until cheese melts.
Add pepper sauce, salad dressing, potatoes, and Swiss cheese; mix well.
Pour into greased 13″ × 9″ baking dish and top with Parmesan cheese.
Bake 40 to 50 minutes until casserole is bubbly and top starts to brown.
