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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a recipe that I made up when I needed to use up my leftowver potatoes. The vegetables add enough flavor so you don't need extra seasonings. Ingredients:
4 cups shredded hash browns |
1 can cream of celery soup |
3/4 cup milk |
1/2 cup water |
1 small onion |
1 can mushroom |
1/4 cup diced carrot |
1/4 cup diced celery |
1/4 cup sliced black olives |
1/4 cup broccoli, cut in small pieces |
1 cup shredded cheddar cheese |
Directions:
1. shred potatoes and slice up vegetables.
2. Combine in 2 quart casserole dish.
3. Stir in cheese.
4. Bake in oven at 350 for about 1 hour stirring occasionally.
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