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Hash Brown Casserole Recipe


A hash brown casserole from Judy.


  • 2 (20-ounce) bags shredded plain, Southern, or Southwest hash browns
  • (located in refrigerated section of supermarket, not frozen) or 8 cups coarsely shredded peeled potatoes
  • 2 quarts water
  • Salt and pepper to taste
  • 1 can cream of celery soup
  • 1 can of onion soup
  • 1 (5-ounce) can evaporated milk
  • 2 to 3 cups shredded cheddar cheese or 1 (8-ounce) block pasteurized process cheese (Velveeta), cubed


Combine potatoes, water and salt and pepper in a large soup pot. Bring to a boil. Reduce heat, and simmer, covered, about 30 minutes, stirring frequently. Stir in soups and milk until blended. Slowly add cheese, stirring constantly until cheese is melted. Cover and continue to simmer 15-20 minutes longer, or until potatoes are done, stirring frequently.
Makes 10-12 servings.

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