Cheesy Hash Browns
Put hashbrowns into a 9"x13" pan or dish.
- 2 pound bag - Hashbrowns, frozen
- 8 ounces - Cream cheese, softened
- 1 can - Cream of celery soup
- ½ cup - Milk
- Salt & pepper, to taste
- Shredded cheese, for topping
Combine the next 4 ingredients in a bowl.
Pour mixture over the hashbrowns.
Top with shredded cheese.
Bake for 40 minutes at 350°.