Submitted by Libby Williams, Ash Grove, Mo.

• 1 bag hash browns

• 1 onion, chopped

• 1 can (8 ounces) evaporated milk

• 1 stick butter

• 1/4 pound Velveeta

In a large stock pot, cover potatoes and onions with water and cook until tender. Add over ingredients; heat and serve. Note: May add chopped broccoli for color and taste.


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