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Hash Brown Casserole

User Rating 5 Star Rating (1 Review)


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  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 1/2 tablespoons butter
  • 1 can (10 1/2 ounces) cream of celery soup
  • 1/3 cup milk
  • 1 small package (3 ounces) cream cheese
  • 4 cups (loose pack) frozen hash brown potatoes
  • 1/2 cup shredded sharp Cheddar cheese


In a saucepan, saute onion and celery in butter slowly until tender. Add soup, milk, and cream cheese; cook over medium low heat, stirring, until smooth. Combine potatoes and onions in a large bowl; stir in the soup mixture. Pour into a 10x7x1 1/2 inch baking dish; cover with foil. Bake at 350° for 1 hour and 15 minutes, or until potatoes are tender. Remove foil and top with the shredded cheese. Return to oven to melt cheese.
Hash Brown Casserole Recipe serves 6.

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User Reviews

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 5 out of 5
, Member hockeynana

This recipe is the best I have ever used for hash brown casserole. I think it was the cream cheese that made it so tasty.

0 out of 0 people found this helpful.

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