Type what you have

Ingredients

• ✓ half-and-half
• pumpkin puree
• chicken broth
• curry powder
• nutmeg
• salt
• black pepper
• sour cream
• chive

Instructions

1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Ingredients

• ✓ half-and-half
• margarine
• onion
• worcestershire sauce
• garlic
• light beer
• chicken broth
• cornstarch
• water
• cheddar cheese

Instructions

1. 1 Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
2. 2 Stir together cornstarch and water in a small bowl until smooth. Set aside.
3. 3 Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.

By Debbie Rowe

Ingredients

• ✓ half-and-half
• elbow macaroni
• tomato
• butter
• flour
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ half-and-half
• butter
• onion
• celery
• all-purpose flour
• water
• beef bouillon
• swiss cheese
• corned beef
• sauerkraut
• rye bread

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
2. 2 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
3. 3 Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
5. 5 Place under the preheated broiler until cheese is melted and lightly browned.

By MARBALET

Ingredients

• ✓ half-and-half
• bacon
• leek
• pie crust
• egg
• cheddar cheese
• mozzarella cheese
• all-purpose flour
• tomato
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
3. 3 Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
4. 4 Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
5. 5 Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

By Melissa

Ingredients

• ✓ half-and-half
• bacon
• onion
• mashed potato
• chicken broth
• whole kernel corn
• garlic and herb seasoning blend
• green hot pepper sauce
• paprika
• worcestershire sauce
• black pepper
• hot pepper sauce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C

Ingredients

• ✓ half-and-half
• butter
• mushroom
• onion
• celery
• carrot
• chicken broth
• salt
• cayenne pepper
• white wine
• lobster meat

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
2. 2 Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
3. 3 Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
4. 4 Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
5. 5 Serve hot and enjoy!

By LAURA_G123

Ingredients

• ✓ half-and-half
• turkey carcass
• butter
• onion
• celery
• carrot
• all-purpose flour
• fettuccine
• stuffing
• salt
• chicken bouillon granules
• black pepper
• poultry seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
3. 3 Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
4. 4 Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
5. 5 Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
6. 6 Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

By Paul

Ingredients

• ✓ half-and-half
• bacon
• butter
• celery
• onion
• all-purpose flour
• chicken broth
• potato
• asparagus
• salt
• black pepper
• mushroom

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon bacon drippings in a small bowl. Set aside the skillet.
2. 2 Melt butter with drippings in a large saucepan over medium heat.
3. 3 Cook and stir celery and onion in hot butter-drippings until onion is translucent, about 4 minutes. Whisk in flour and cook for 1 minute. Whisk in chicken broth and bring to a boil. Add potato and asparagus, reserving asparagus tips for later. Season with salt and ground black pepper. Reduce heat and simmer soup for 20 minutes.
4. 4 Pour soup into a blender, filling the pitcher no more than halfway. Holding down the lid of the blender with a folded kitchen towel, start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purée soup right in the cooking pot.
5. 5 Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms release their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
6. 6 Stir mushrooms, asparagus tips, and half-and-half cream into puréed soup. Cook until thoroughly heated.
7. 7 Portion soup into bowls and garnish with crumbled bacon.

By Kristy

Ingredients

• ✓ half-and-half
• olive oil
• onion
• celery
• garlic
• all-purpose flour
• vegetable broth
• wild rice
• carrot
• almond
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. 2 Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

By chel79

Ingredients

• ✓ half-and-half
• butter
• onion
• garlic
• worcestershire sauce
• light beer
• chicken broth
• mustard
• cheddar cheese
• flour
• cornstarch
• water
• salt
• pepper

Instructions

1. 1 Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
2. 2 Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
3. 3 Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

By Sarah

Ingredients

• ✓ half-and-half
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• kosher salt
• white pepper
• rice flour
• seafood stock
• heavy cream
• milk
• crabmeat

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ half-and-half
• butter
• bacon grease
• carrot
• onion
• salt
• black pepper
• thyme
• chicken stock
• sweet potato
• ginger
• orange juice
• brown sugar
• red pepper flakes
• cinnamon

Instructions

1. 1 Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
2. 2 Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
3. 3 Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

By LIANNASR

Ingredients

• ✓ half-and-half
• butternut squash
• butter
• onion
• leek
• garlic
• chicken broth
• russet potato
• cayenne pepper
• allspice
• nutmeg
• ginger
• salt
• pepper
• sherry wine
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Ingredients

• ✓ half-and-half
• butter
• onion
• celery
• garlic
• potato
• parsley
• chicken broth
• cauliflower
• thyme
• milk
• sour cream
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
2. 2 Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
3. 3 Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

By CindiU

Ingredients

• ✓ half-and-half
• chicken breast
• chicken broth
• cheese tortellini
• cream of chicken soup
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ half-and-half
• chicken stock
• water
• chicken broth
• leek soup mix
• carrot
• celery
• chicken
• long grain rice
• wild rice
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
2. 2 Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
3. 3 Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

By Val-Flowers

Ingredients

• ✓ half-and-half
• butter
• chicken breast
• onion
• carrot
• garlic
• chicken broth
• cheese tortellini
• chicken broth
• flour
• spinach
• thyme
• garlic salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
2. 2 Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
4. 4 Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ half-and-half
• spaghetti
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper
• olive oil
• green bell pepper
• red bell pepper
• parsley
• jarlsberg cheese
• pecan
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
2. 2 Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

By michellej

Ingredients

• ✓ half-and-half
• butter
• mushroom
• shallot
• garlic
• long grain rice
• wild rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ half-and-half
• wild rice
• curry powder
• marjoram
• thyme
• black pepper
• onion powder
• garlic powder
• bay leaf
• garlic
• carrot
• celery
• celery
• onion
• chicken bouillon
• water
• turkey leg

Instructions

1. 1 Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup.
3. 3 Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

By MAERYON74

Ingredients

• ✓ half-and-half
• water
• potato
• green onion
• green bean
• carrot
• butter
• salt
• black pepper
• green pea
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ half-and-half
• olive oil
• onion
• bay leaf
• flour
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ half-and-half
• instant pudding mix

Instructions

1. 1 Place the bowl of an ice cream maker into the freezer until completely chilled, 1 hour or longer. For the last 30 minutes, place half-and-half into the freezer, shaking every 10 minutes.
2. 2 Pour chilled half-and-half into a bowl. Add pudding mix and whisk until well combined.
3. 3 Assemble the ice cream maker with the frozen bowl. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process until desired consistency is reached, about 30 minutes.
4. 4 Serve immediately. If serving later, freeze in individual containers as it may become difficult to scoop after freezing. (This recipe makes excellent frozen pudding popsicles.)

By Andi

Ingredients

• ✓ half-and-half
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

By slygusa

Ingredients

• ✓ half-and-half
• sugar
• vanilla bean
• graham cracker

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ half-and-half
• light cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ half-and-half
• sugar
• lemon juice
• lemon

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ half-and-half
• watermelon
• chocolate chip
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ half-and-half
• hash brown potato
• processed cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place frozen potatoes in a 13 x 9 inch baking dish.
3. 3 In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
4. 4 Bake for 1 hour. Remove foil, and bake 15 minutes more.

By irenedee