10.8 ounce campbell's® condensed cream of celery soup canned
10.8 ounce condensed cream of potato soup canned
0.1 teaspoon dill weed dried
0.5 teaspoon ground pepper black
2 pound hash brown potatoes frozen thawed
0.3 cup milk
0.5 cup onion chopped
2 pinches paprika
1 teaspoon salt
2 cups cheddar cheese shredded finely
16 ounce cup heavy whipping cream sour
Equipment
oven
baking pan
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Combine the potatoes, potato soup, celery soup, sour cream, milk, onion, salt, pepper and dill weed. Stir until well mixed; pour into prepared baking dish.
Spread cheese evenly over potatoes, sprinkle with paprika and bake for 1-1/2 hours until browned on top and bubbly.
