Quick Cream Potatoes

1/2 pkg. frozen hash brown potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk (use soup can to measure)
1 c. grated cheese

Let the frozen potatoes thaw about 30 minutes. (Potatoes cook faster if they thaw first.) Spray frying pan with Pam. Mix all ingredients in the pan. Heat on low, letting simmer for about 20 to 30 minutes until heated through.

No comments: