1 cup cream of celery soup
1/2 cup milk
4 cups frozen hash brown potatoes
1 package cream cheese (3 oz.)
1 cup small whole onions, drained and chopped (8 oz.)
1/2 cup sharp cheese, shredded

Recipe Directions
In a saucepan, combine soup, milk and cream cheese. Cook, stirring constantly, over medium heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10×6x 1 1/2 inch baking dish. Cover with foil and bake at 350 degrees for 1 to 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven for 10 minutes, or until cheese is melted.

Hash brown casserole serves 4.

This entry was posted on Wednesday, September 28th, 2005 at 7:36 pm and is filed under Casseroles. You can leave a response, or trackback from your own site.