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Veggie Potato Casserole

4 cups shredded hash browns
1 can cream of celery soup
34 cup milk
12 cup water
1 small onion
1 can mushroom
14 cup diced carrot
14 cup diced celery
14 cup sliced black olives
14 cup broccoli, cut in small pieces
1 cup shredded cheddar cheese


shred potatoes and slice up vegetables. Combine in 2 quart casserole dish. Stir in cheese. Bake in oven at 350 for about 1 hour stirring occasionally.

Source: www.food.com