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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a quick and easy recipe I got form my grandmother. Whenever I fix it for school or church activities, everyone wants the recipe. It's great for cold, wet days! Ingredients:
6 chicken bouillon cubes |
4 cups water |
1 (32 ounce) bag frozen hash browns |
1 (10 1/2 ounce) can fat-free cream of chicken soup |
1 (10 1/2 ounce) can fat free cream of celery soup |
1 (12 ounce) can fat-free evaporated milk |
24 ounces velveeta reduced fat cheese product (cubed) |
Directions:
1. Bring water and bullion cubes to a boil in large pot.
2. Add frozen hash browns. Return to boil.
3. Add soups, milk, and Velveeta. Warm until cheese is melted and soup is heated through.
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