Glorified Hash Browns
Source: Taste of Home- Betty Sitzman, Wray, Colorado
- 2 cans (10-3/4 ounces each) condensed cream of
celery soup, undiluted
- 2 cartons (8 ounces each) spreadable chive and onion
- 1 package (2 pounds) frozen cubed hash brown
- 1 cup (4 ounces) shredded cheddar cheese
In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350� for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 10 servings.