- 2 (10.75 ounce) cans condensed cream of celery soup, undiluted
- 2 (8 ounce) containers chive and onion cream cheese
- 1 (2 pound) package frozen cubed hash brown potatoes
- 1 cup shredded Cheddar cheese
- In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.
- Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.