Going back and looking at some of the popular Ujima Magazine recipes this one stands out.  The weather is just right for this delicious recipe, it is easy to make and a great hit with the family.  Something a cook can appreciate.

What You Need:

3 cups fat-free milk (or regular mild if you choose)

1 can (10-3/4 oz.) condensed cream of potato soup

2 cups frozen Southern-style hash browns

1 cup 2% Milk Shredded Sharp Cheddar Cheese

2-3 slices bacon, cooked, crumbled 2 green onions, thinly sliced

Make:

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally; simmer on medium-low 10 min  stirring frequently. SERVE topped with cheese, bacon and onions.

Kitchen Tips: Sprinkle with freshly ground black pepper just before serving. Serve each bowl with a crusty whole grain roll or bread. Courtesy of Kraft Foods-

photo credit: ourbestbites.com