University of Illinois Extension

Hash Brown Potato Casserole

1 Tbsp Butter or margarine
½ Cup chopped onion
1 Can cream of celery soup
1 pkg (3 oz) cream cheese at room temperature.
½ tsp salt
¼ tsp pepper
4 Cup frozen hash browns
1 Cup (4 oz) shredded sharp cheddar cheese

In a small skillet, melt butter, add onion, and cook until onion is tender. In a large bowl, beat undiluted soup and cream cheese together until smooth; stir in salt, pepper, onion, and potatoes. Turn into a 1 ½ qt. casserole or baking dish. Top with shredded cheese. Bake at 350 degrees for 1 hour.
Serves 6.

Nutritional Information: Servings: 6, Amount/Serving: Calories 881, Total Fat 64g, Sat. Fat 29g, Cholesterol 330mg, Sodium 1910mg, Total carbohydrates 38g, Sugars 3.8g, Dietary Fiber 2.7g, Protein 38g, Calcium 535mg, Vitamin D 48 IU