Creamy hash brown bake

Yield: 5 servings

Measure Ingredient
1 cup Condensed cream of celery
\N \N Soup
½ cup Milk
4 cups Hash brown potatoes, frozen
\N \N Loose pack
1 pack Cream cheese, 3 oz.
1 cup Small whole onions, drained
\N \N And cut into pieces, 8 oz.
½ cup Sharp American cheese, shred

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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