Ingredients:
3 lbs frozen cubed hash brown potatoes, thawed
2 (8 ounce) packages cream cheese, cubed
1 (10 3/4 ounce) cans cream of potato soup
1 (10 3/4 ounce) cans cream of chicken soup
2 (1 ounce) envelopes hidden valley ranch dressing mix
2 cups shredded four-cheese Mexican blend cheese, divided
1 cup durkee fried onions, to taste ( Original or Cheese)
Directions:
In large bowl, blend soups and cream cheese.
Microwave til creamy and cheese is melted, stirring occasionally.
Stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes.
Fold well til all potatoes are coated.
Pour/spoon into lightly greased 13×9 glass baking dish, mashing down a little, and spreading in pan evenly.
Sprinkle top with rest of shredded cheese.
COVER and bake at 350F for 50-55 minutes.
Uncover, top with onions.
Bake UNCOVERED for another 5 minutes or til onions are lightly browned.
*Nice additions:.
1 cup diced, fully-cooked ham.
Cooked, crumbled bacon (4-6 slices).
Saute’d onions.
Saute’d mushrooms.
Servings: 10
Time preparation: 15 min.
Time total: 75 min.