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Categories:Viewed: 6 - Published at: a year ago
Ingredients
- 1 stick butter
- 2 cans cream of celery soup
- 1/2 c. milk
- 1 (8 oz.) pkg. Philadelphia cream cheese
- 4 c. loosely packed frozen hash brown potatoes
- 1/2 c. dried onions
- 1/2 c. shredded sharp cheese
Method
- Melt butter in a 2-quart casserole. Combine celery soup, milk and cream cheese in a saucepan; heat until smooth.
- Combine hash brown potatoes, onion and cheese; mix with sauce. Pour all into the buttered casserole. Cover with foil and bake at 350° for 1 1/4 hours. Remove the foil; sprinkle the top with sharp cheese. Bake for 15 more minutes or until lightly browned.
