Ingredients: 1 cup cream of celery 1/2 cup milk 4 cups frozen hash brown potatoes 1 packagecream cheese (3 oz.) 1 cup small whole onions, drained 1/2 cup sharp cheese, shredded

Recipe Info Category: Misc Rating: 2 Contributor: Christina Hicks

In a saucepan, combine soup, milk and cream cheese. Cook, stirring constantly, over medium heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x 1 1/2 inch baking dish. Cover with foil and bake at 350° for 1 to 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven for 10 minutes, or until cheese is melted. Serves 4.