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    811

Hash Brown Potato Bake

  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8

"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. MORE + LESS -

Ingredients

1
can (10 3/4 ounces) condensed cream of mushroom soup
1
can (10 3/4 ounces) condensed cream of chicken soup
1
container (8 ounces) sour cream
1/2
cup milk
1/4
teaspoon pepper
1
bag (30 ounces) frozen shredded hash brown potatoes, partially thawed
8
medium green onions, sliced (1/2 cup)
1
cup shredded Cheddar cheese (4 ounces)

Steps

Hide Images
  • 1
    Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
  • 2
    In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.
  • 3
    Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Expert Tips

  • For Southwest Potato Bake, use southern-style hash brown potatoes and shredded Colby-Monterey Jack cheese instead of the regular hash browns and Cheddar cheese.
  • 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 for 40 minutes. Sprinkle with cheese, and bake 15 to 20 minutes longer as directed.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
135
% Daily Value
Total Fat
15g
0%
Saturated Fat
8g
0%
Cholesterol
40mg
0%
Sodium
1060mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
3g
0%
Protein
9g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
12%
12%
Calcium
16%
16%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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