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