This is always a holiday favorite at our home. Sometimes I make it as a side for a nice dinner a time or two during the year, too.
Ingredients:
- 4c hashbrowns, frozen
- 1/3c milk
- 1-14.5oz can/homemade equivalent cream of celery soup
- 8oz cream cheese, softened
- 1/4c onion, sliced thin
- 1-1/2 c cheddar cheese (give or take), divided
Method:
- Preheat oven to 350F.
- Mix all ingredients with 1c cheese together and pour into a greased 8×8 or 9×9 baking dish.
- Top the casserole with the remaining half cup (or so) of cheese.
- Bake for one hour. If cheese is browning too much on top, you can cover it with foil.
*This casserole can be prepared the night before and stored in the fridge overnight until you are ready to bake it.