Creamy Hash Brown Bake
Yield
5 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
soup, cream of celery
condensed |
|
| ½ | cup |
milk
|
|
| 4 | cups |
hash brown potatoes
frozen |
|
| 3 | ounces |
cream cheese
|
|
| 1 | cup |
onions
small, drained, and cut into pieces |
|
| ½ | cup |
american cheese
sharp, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
soup, cream of celery
condensed |
|
| 118 | ml |
milk
|
|
| 946 | ml |
hash brown potatoes
frozen |
|
| 86.7 | ml/g |
cream cheese
|
|
| 237 | ml |
onions
small, drained, and cut into pieces |
|
| 118 | ml |
american cheese
sharp, shredded |
|
Directions
In a saucepan, combine soup, milk and cream cheese.
Cook and stir over medium, heat until smooth.
Combine potatoes and onions; stir in soup mixture.
Pour into 10x6x1½ inch baking dish . Cover with foil and bake at 350℉ (180℃). for 1¼ hours or until the potatoes are tender.
Remove foil; top with shredded cheese.
Return to oven to melt the cheese.
