Creamy Hash Brown Bakecasseroles, vegetables 1 cup condensed cream of celery 1 soup 1/2 cup milk 4 cup hash brown potatoes, frozen 1 loose pack 1 pkg cream cheese, 3 oz. 1 cup small whole onions, drained 1 and cut into pieces, 8 oz. 1/2 cup sharp american cheese, shred 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 |
