6 Cups Water
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk
In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!
Serve or cool and freeze up to 3 months.
To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.
2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...
found this recipe here http://fishfoodblog.com/2010/04/crispy-potato-roast/ Serves 8* Ingredients: 3 tablespoons unsalted butter, melted...
1 pint whipping cream 1 c. granulated sugar 3/4 c. light corn syrup Pinch of salt 1 1/2 (10 oz. each) bags regular marshmallows, c...
The Secret to Georgetown Cupcake's AND Vanilla Cream Cheese Frosting 3 1/4 cups all purpose flour 1 teaspoon salt 1...