#1426 - Cream Cheese Potatoes

(by Shirley McNevich)

5 cups cooked/sliced red potatoes (add 1 tsp. salt when cooking)
1 package frozen peas with pearl onions (thawed)
2 slices American cheese (cut into strips)
1 - 10.75oz. can Campbell's cream of celery soup
1 - 3oz. Philadelphia cream cheese (softened)
1/3 cup milk

Cook and slice red potatoes. Spray a 2 qt. casserole dish with Pam. In a bowl add potato slices, peas/onions, and half of the cheese strips--stir. Pour the potato mixture into the prepared casserole dish. In a saucepan over low heat add cream of celery soup, cream cheese and milk--cook and stir until hot and smooth. Pour the soup mixture over the potatoes--stir gently. Place remaining cheese strips over the top. Cover with foil and leave it on the counter until room temperature, then refrigerate overnight. The next day, place it (uncovered) in a cold oven. Turn heat to 350 degrees and bake for 45 minutes or until hot.