Email to Amy       

Recipe Categories: shubie74's HOME PAGEAppetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Double Baked Potatoes




Source of Recipe


internet


List of Ingredients




4 (10 oz.) pkg. hash browns
2 cans Campbell potato soup
3 c. milk
3/4 stick oleo
2 Tbsp. dried parsley
2 Tbsp. instant minced onion
salt and pepper
1 1/3 c. shredded sharp cheese



Recipe



Separate and thaw hash browns. Heat soup with milk and
all other ingredients except cheese. Heat until well blended,stirring constantly. Do not cook hard. Put in baking dish with hash browns and dot with butter. Bake at 350 degrees for 40minutes. Put cheese over top and return to oven until the cheese is melted. Serves 10 to 14.