Diced Potato Casserole

[Guest guest]

Diced Potato Casserole

 

2 cans (10-3/4 oz. ea.) condensed cream of celery soup, undiluted

2 cartons (8 oz. ea.) spreadable chive and onion cream cheese

1 pkg. (2 lb.) frozen cubed hash brown potatoes, thawed

1 cup (4 oz.) shredded Cheddar cheese

 

In a large microwave safe bowl, combine the soup and cream cheese. Cover and

cook on high for 3 to 4 minutes or until cream cheese is melted, stirring

occasionally.

Add the potatoes and stir until well coated.

 

Spoon into a greased 9 " x 13 " baking dish.

 

Bake, uncovered, in a preheated 350° F., oven for 35 to 40 minutes or until

the

potatoes are tender.

 

Sprinkle with Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is

melted. 

 

Yield: 8 servings.