Creamy Hash Brown Bake
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Loose pack frozen hash brown potatoes||4 Cup (64 tbs), frozen|
|Canned small whole onions||8 Ounce, drained and cut in pieces (1 Can)|
|Sharp process american cheese||2 Ounce, shredded to make 1/2 cup|
In saucepan, combine soup, milk, and cream cheese; cook and stir over medium heat till smooth.
Combine potatoes and onions; stir in soup mixture.
Pour into 10 x 6 x 1 1/2-inch baking dish; cover with foil.
Bake at 350° for 1 1/4 hours, or till potatoes are tender.
Remove foil; top with shredded cheese.
Return to oven to melt cheese.