Creamy hash brown bake
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Condensed cream of celery |
| Soup | ||
| ½ | cup | Milk |
| 4 | cups | Hash brown potatoes, frozen |
| Loose pack | ||
| 1 | pack | Cream cheese, 3 oz. |
| 1 | cup | Small whole onions, drained |
| And cut into pieces, 8 oz. | ||
| ½ | cup | Sharp American cheese, shred |
Directions
In a saucepan, combine soup, milk and cream cheese. Cook and stir over mediu, heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x 1½ inch baking dish. Cover with foil and bake at 350 degree for 1 ¼ hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven to melt the cheese. Randy Rigg
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