Title: Creamy Hash Brown Bake
Categories: Vegetable Casserole
Yield: 5 Servings
| 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 |
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