| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Casseroles, Vegetables | 5 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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