Ingredients Jump to Instructions ↓

  1. 2 cans (10-3/4 ounces each ) condensed cream of celery soup, undiluted 2 cartons (8 ounces each ) spreadable chive and onion cream cheese 1 package (2 pounds) frozen cubed hash brown potatoes 1 cup (4 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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. 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.


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