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Creamy Hash Brown Bake

chef.alburt's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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