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 shredded cheddar cheese
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.
2. 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.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD: 10 servings.
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°.