Recipe Yield: Serves 4/Can be Adapted
The homestyle favorite for a simple and tasty brunch. Can be made ahead up to a day in advance.
Ingredients:
1 cup Cream of Celery soup
½
cup milk
4 cups Reser's refigerated hash brown potatoes
1 package cream cheese (3 oz)
1 cup small whole onions, drained and chopped (8 oz)
½
cup sharp cheese, shredded
Instructions:
In a saucepan, combine milk and cream cheese. Cook, stiring constantly over medium heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x1 ½ inch baking dish. Cover with foil and bake at 350 degrees for 60-75 minutes or until the potatoes are tender. Remove foil; top with shredded cheese. Return into oven for ten minutes or until cheese is melted. Serves 4.
