This recipe is one of our favorites. It is quick, easy, delicious and what I'm cooking tonight!
HT to Anne Garner for passing this one along!
1 lb. pork sausage
4 c. (16 oz.) frozen hash browns
1 lg. onion, chopped
1 can (14.5 oz.) chicken broth
2 c. water
1 can (10 3/4 oz.) cream of celery soup
1 can (10 3/4 oz.) cream of chicken soup (sometimes I sub. cream of mushroom)
2 c. milk
shredded cheddar cheese
Brown sausage in a large Dutch oven, over medium heat, stirring until it crumbles and is no longer pink. Drain and return to Dutch oven. Add potatoes and next 3 ingredients; bring to a boil. Reduce heat and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Do not boil. Garnish, if desired, with shredded cheddar cheese.
Serve with pimiento cheese sandwiches or pimiento cheese toast.