Potato Casserole - cooking recipe

Ingredients

1 (2 lb.) pkg. frozen hash brown potatoes
1 can cream of celery soup
1 (13 1/2 oz.) can evaporated milk
1 can onion rings
1 stick butter

Preparation

Spray a 9 x 13-inch pan with Pam. Spread the frozen hash brown potatoes evenly in the dish. Mix the soup together with the evaporated milk until smooth. Pour over potatoes. Spread onion rings over potatoes. Cut the stick of butter into slices and dot potatoes.
Bake at 350\u00b0 for 1 hour.