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Creamy Hash Brown Bake

1 c Condensed cream of celery

Soup 1/2 c Milk

4 c Hash brown potatoes, frozen

Loose pack 1 pk Cream cheese, 3 oz.

1 c Small whole onions, drained

And cut into pieces, 8 oz. 1/2 c 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 1 1/2 inch baking dish. Cover with foil and bake at 350 degree for 1 1/4 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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