Potato Cheese Casserole(12 Servings)

• 1/2 c. milk
• 2 c. sour cream
• 1 c. green onion, chopped
• 1 c. cream of celery soup (undiluted)
• 6 oz. Mozzarella cheese, shredded *
• 6 oz. Swiss cheese, shredded *
• 6 oz. Cheddar cheese, shredded *
• 2 lb. frozen hash browns, shredded and cooked *
• 1 c. cornflakes, crushed
• 1/4 c. margarine, melted

1. Combine the first 4 ingredients thoroughly; divide in half (to be layered later) and set aside.
2. Gently blend the cheeses together; divide in half (to be layered later) and set aside. Divide hash browns in half now (to be layered later).
3. Mix together cornflakes and margarine thoroughly.
4. Layer 1/2 the hash browns into a 9 x 13-inch cake pan.
5. Pour 1/2 the milk and soup mixture evenly over first layer; follow with 1/2 the cheese blend, then repeat:
6. potatoes, soup and cheese.
7. Sprinkle cornflake mixture
8. evenly over top.
9. Bake at 350u0b0 for 30 to 40 minutes.

milk, sour cream, green onion, cream of celery soup, mozzarella cheese, swiss cheese, cheddar cheese, frozen hash browns, cornflakes, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366909 (may not work)