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| water: 6 cups |
| frozen shoestring potatoes: 30 oz |
| mixed vegetables: 1 lb |
| chicken bouillon: 4 tsp |
| processed american cheese (diced): 4 cups |
| soup - cream of mushroom: 10.75 oz |
| whole milk: 1 cup |
Credit: allrecipes.com
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In a large kettle, bring water to a boil. Add hash browns, vegetables and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup and milk; cook and stir until cheese is melted. Serve immediately, or cool and freeze for up to 3 months.
