| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/2 |
|
Onion chopped |
| 1/2 |
|
Clove garlic; minced |
| 1 |
cn |
Condensed cream of celery or cream of; (10 1/8 oz) |
|
|
; mushroom soup |
| 1 |
pk |
Cream cheese; cut in cubes (8 oz) |
| 3 |
c |
Frozen Southern Style hashbrowns; up to 4 |
| 1/3 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Heat butter in saucepan until melted; add onions and garlic and cook
over medium-high heat until tender. Stir in undiluted soup and cream
cheese until smooth and thoroughly heated, stirring constantly.
Alternately layer frozen potatoes and hot soup mixture in buttered
2-quart covered casserole, ending with sauce layer. Cover and bake at
400 degrees for 45 minutes or until sauce is bubbly and potatoes are
tender. Remove from oven and sprinkle with shredded cheese. Yield: 4
to 5 servings.
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