Ingredients:

1 cup condensed cream of celery soup, undiluted

1/2 cup milk

1 package cream cheese, 3 oz.

4 cups hash brown potatoes, frozen

1 cup small whole onions, drained and cut into pieces

1/2 cup shredded American cheese

 
 

Direction:

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 a buttered 10 x 6 x 1 1/2-inch baking dish. Cover with foil and bake at 350 degree for 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven for about 10 minutes to melt the cheese.
Serves 4.