Buffet Potatoes

6 ingredients
1 steps

Ingredients

  • 1 can cream of celery soup
  • 1 can cream of potato soup
  • 1 (8 oz.) carton French onion dip
  • 1 (2 lb.) bag frozen hash brown potatoes, thawed
  • 1/2 lb. shredded sharp Cheddar cheese
  • 1 can Carnation evaporated milk

Directions

  1. 1
    Blend together both cans of soup, the French onion dip and the evaporated milk with mixer. By hand, mix in thawed hash browns thoroughly. Put in 9 x 12-inch baking pan. Top with shredded Cheddar. Bake at 350° for 1 hour.

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