Creamy Hash Brown Bake Recipe
Ingredients
| 1 10 1/2 -ounce can condensed cream of celery soup | ||
| Milk | 1/3 Cup (16 tbs) | |
| Package cream cheese | 1 3 Ounce | |
| 4 cups loose-pack frozen hash brown potatoes | ||
| Onions | 1 8 Ounce | |
| American Cheese | 2 Ounce, shredded | |
Directions
In saucepan, combine soup, milk, and cream cheese; cook and stir over medium heat till smooth.
Combine potatoes and onions; stir in soup mixture.
Pour into 10 x 6 x 1 1/2-inch baking dish; cover with foil.
Bake at 350° for 1 1/4 hours, or till potatoes are tender.
Remove foil; top with shredded cheese.
Return to oven to melt cheese.
Combine potatoes and onions; stir in soup mixture.
Pour into 10 x 6 x 1 1/2-inch baking dish; cover with foil.
Bake at 350° for 1 1/4 hours, or till potatoes are tender.
Remove foil; top with shredded cheese.
Return to oven to melt cheese.
Chef
