| 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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