Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Frozen Shredded Hashbrowns |
| 1 can | Campbell Cheddar Cheese Soup |
| 1 can | Milk |
| ½ cup | Butter |
| ¼ cup | Dried Minced Onion |
| ½ teaspoon | Ground Black Pepper |
| ⅛ teaspoon | Liquid Smoke Flavoring |
| ½ cup | Shredded Cheddar Cheese |
Preheat oven to 350. Spray a 4 quart casserole with non-stick cooking spray. Thaw potatoes. Heat soup, milk, butter, onion, pepper, and smoke flavoring in a medium saucepan just to boiling over medium heat. Put potatoes in casserole and pour hot soup mixture over. Stir to blend. Bake in covered casserole for 50 minutes. Garnish with shredded cheese. Submitted By PAT BROWNLEE On 01-16-95 (1545)