| 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) |
Serve with...
Grilled Tequila Lime Steak
Total Time:
6 hours 40 min
| 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. |
|
| 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:
325 ( 135); 15g ( 8g, ncg); 40mg; 1060mg; 39g ( 3g, ncg); 9g 12%; 12%; 16%; 6% 2 ; 0 ; 2 ; 3 nc