3 c. frozen hash-brown potatoes
1 c. chopped celery
1 c. chopped onions
1 (10 oz.) can cream of mushroom soup
1/2 c. milk
1 c. shredded cheddar cheese
1 tsp. Worcestershire sauce
1 tbsp. dill weed
1 c. chopped carrots

In a foil container or heat-resistant barbecue container, combine potatoes, onions, celery and carrots. In a small bowl, blend together soup, milk, cheese, Worcestershire sauce and dill weed. Mix well.

Stir into vegetables. Cover. Place on barbecue grill on medium temperature. Cook for 45 minutes, shaking container occasionally. In case of rain, bake in 350 degree oven until tender and bubbly.