Ingredients
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted2 cartons (8 ounces each) spreadable chive and onion cream cheese1 package (2 pounds) frozen cubed hash brown potatoes1 cup shredded cheddar cheese
Preparation
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.
