Cheesy Artichoke and Potato Casserole #5FIX

• 1 (20 ounce) bag Simply Potatoes Shredded Hash Browns
• 1 (15 ounce) canquartered artichoke hearts (drained, but save the juice)
• 1 (8 ounce) containerwhipped cream cheese with chives
• 2 cups shredded gruyere cheese
• 1 (10 ounce) cancondensed cream of onion soup (You can use cream of potato if your family doesn't like the onion idea. I have also done it with cre)

1. Thaw potatoes in a colander until completely thawed.
2. Place in a large bowl.
3. In a smaller bowl combine cream cheese, condensed soup, Gruyere cheese and mix well.
4. Add this cheese mixture to the potatoes and add the artichoke hearts as well.
5. If the mixture looks too thick you can add some artichoke liquid to thin it a bit.
6. Pour into a grease 9x13 pan and bake 30 minutes in a 350 degree oven.
7. Serve hot and enjoy!
8. We have used any leftovers for breakfast the next day as well.

potatoes, canquartered artichoke, cream cheese, gruyere cheese, cream of onion soup

Taken from www.food.com/recipe/cheesy-artichoke-and-potato-casserole-5fix-496801 (may not work)