- 3 cups fat-free milk
- 1 can (10-3/4 oz.) condensed cream of potato soup
- 2 cups frozen Southern-style hash browns
- 1 cup Shredded Sharp Cheddar Cheese
- 8 slices Bacon, crisply cooked, drained and crumbled
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Stir in the bacon and cheese. Reduce heat to medium-low; simmer 10 min., stirring frequently.
Serve with fresh roll.
This is a variation from my friend from the Kraft Foods site. You can add green onions to garnish if you would like, but I left it out. This was super easy and filling! Spencer loved it and we will be adding this to our favorites!