- 10
Ingredients
- 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
Preparation
Step 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 13x9-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.
Freeze option:
Sprinkle cheddar cheese over unbaked casserole. Cover and freeze.
To use, partially thaw in refrigerator overnight.
Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.