Ingredients
- 600 gr hash brown potatoes
- 120 ml milk
- 120 gr onions (whole)
- 240 ml condensed cream of celery
- 60 gr sharp american cheese
- 1 package cream cheese
In a saucepan, combine soup, milk and cream cheese. Cook and stir over mediu, heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into 10x6x 4 cm baking dish. Cover with foil and bake at 180ºC or 1.25 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven to melt the cheese. Randy Rigg
