Creamy hash brown bake
Yield: 5 Servings
- 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