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.
