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1 (16 oz.) pkg. frozen hash browns
1 c. chopped onion
1 (14 oz.) can chicken broth
1 (10 oz.) can cream of celery
1 (10 oz.) can cream of chicken soup
2 c. milk

Combine potatoes, onion and 2 cups water in a large pot; bring to a
boil. Cover and reduce heat; simmer 30 minutes. Stir in broth,
soups and milk; heat thoroughly. Serve with Cheddar cheese.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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