Hash Brown Potato Bake

"Make it ahead" are the magic words that let you get a jumpstart on meals. Add this potato bake to your favorite make-ahead recipes.

Yield

8 servings

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup milk
1/4 teaspoon pepper
1 (30 ounce) bag frozen shredded hash brown potatoes, partially thawed
8 medium green onions, sliced (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)

Directions

Preheat oven to 350°F (177°C). Grease bottom and side of a 13 x 9 x 2-inch rectangular baking dish with shortening.

In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.

Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Estimated Time

Preparation Time: 15 minutes
Bake time: 50 minutes
Total Time: 1 hour 5 minutes

Additional Information

To make this the night before, assemble the recipe in the baking dish (through step 2) cover and refrigerate overnight. Bake uncovered at 350°F (177°C) for 40 minutes. Sprinkle with cheese, and bake 15 to 20 minutes longer as directed.

Variation

Southwest Potato Bake: Use southern-style hash brown potatoes and shredded Colby-Monterey Jack cheese instead of the regular hash browns and Cheddar cheese.

Nutritional Information

Amount per serving: Calories 325 (Calories from Fat 135), Total Fat 15 g (Saturated Fat 8 g, Trans Fat ncg), Cholesterol 40 mg; Sodium 1060 mg; Total Carbohydrate 39 g (Dietary Fiber 3 g, Sugars ncg), Protein 9 g; Exchanges: 2 Starch; 2 Vegetable; 3 Fat; Carbohydrate Choices: nc

Recipe Courtesy Of

Betty Crocker

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