Ingredients
- 2 pounds frozen hash browns
- 1 10.75 oz cream of potato soup
- 1 10.75 oz cream of celery soup
- 16 ounces sour cream
- ¼ cup milk
- ½ cup onion-chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon dill weed
- 1 ½ cups shredded cheddar cheese
- paprika to taste
Directions
Preheat oven to 350°. Grease a 9 x 13 pan. Combine all ingredients except the cheese and paprika in large bowl. Spread in the greased pan. Top with the cheese and paprika. Bake 1-1 1/2 hours until bubbly and golden brown. |