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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 8 |
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This was a much requested recipe of my mother's. Now that mom is no longer with us, we have this often in her honor. Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed |
1 (10.75 ounce) can condensed cream of potato soup |
1 (10.75 ounce) can condensed cream of celery soup |
1 (16 ounce) container sour cream |
1/4 cup milk |
1/2 cup chopped onion |
1 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon dried dill weed |
1 1/2 cups shredded cheddar cheese |
paprika to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
2. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika.
3. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
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