- 2 (10 3/4 oz) cans cream of celery soup
- 2 (8 oz) pkgs chive and onion cream cheese
- 1 (2 lb) pkg frozen cubed potatoes
- 1 (4 oz) pkg cheddar cheese, shredded (or try the Mexican blend of shredded cheeses)
Pre-heat oven to 350 F.
Place soup and cream cheese into a large microwave bowl.
Cover bowl and microwave on high for 3 minutes or until the cheese has completely melted. Stir occasionally.
Remove and fold in potatoes making sure they are well covered.
Spray a 9″ x 13″ baking dish with non-stick cooking spray. Spread mixture into baking dish.
Bake 35 minutes or until the potatoes are fork tender.
Sprinkle the top evenly with the cheddar cheese.
Bake an additional 2 minutes or until the cheese on top begins to melt.
This dish can also be made with hash browns or potato slices.Use Southern hash browns with peppers and onions if you prefer.