Ingredients
4 C frozen southern-style hash browns
1 can (11oz) mexicorn
1 tsp instant minced onion
2 C Water
1 can (10.75 oz) cream of celery soup
salt and pepper to taste
Directions
In large saucepan combine all ingredients & mix well.
Bring to a boil over medium-high.
Reduce heat, cover 7 simmer 5 to 10 minutes or until potatoes are tender.
Add salt & pepper to taste.
