This is one I have been taking to potlucks and cookouts for years...so good, so easy, and always a crowd pleaser.
Ingredients:
1 package of frozen diced hashbrown potatoes.
1 package of Velveeta cheese
1 Family size can of cream of mushroom soup
1/2 can of milk (1/2 the soup can full of milk)
1 9X13 ez foil one time use baking pan (makes for easy cleanup)
Directions:
1. Preheat oven to 375.
2. Pour soup in to a medium sized sauce pan. Fill half the can with milk and add to soup mixtures. Stir together and place on medium low heat.
3. Dice Velveeta cheese in to cubes and add to pot stirring constantly. Cook just until cheese melts and it is a nice smooth creamy mixture, no need to actually boil or cook.
4. stir together soup mixture with frozen hashbrowns in a large bowl making sure it is coated evenly.
5. Pour in to ez-foil pan and bake 30-45 minutes, till top is browned and bubbling.
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