Buffet Potatoes - cooking recipe

Ingredients

1 can cream of celery soup
1 can cream of potato soup
1 (8 oz.) carton French onion dip
1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 lb. shredded sharp Cheddar cheese
1 can Carnation evaporated milk

Preparation

Blend together both cans of soup, the French onion dip and the evaporated milk with mixer. By hand, mix in thawed hash browns thoroughly. Put in 9 x 12-inch baking pan. Top with shredded Cheddar. Bake at 350\u00b0 for 1 hour.