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Jiffy Potato Casserole

Betty Rudeen
This dish is so yummy that we need two pans for family dinners.
Ingredients Instructions

Ingredients
  

  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1 cup sour cream
  • 1 -2 pound pac frozen hash brown potatoes thawed
  • Cheddar cheese grated

Instructions
 

  1. Combine soups, milk, and sour cream. Mix until smooth. Add potatoes, salt and pepper. Mix lightly, but thoroughly. Put in 9×13 pan. Bake covered at 350 degrees for 1 1/2 hour. Sprinkle cheese on top for the last 30 minutes. Serves 12.