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.

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

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)

  • 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
325
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Cholesterol
40mg
40%;
Sodium
1060mg
1060%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
12%;
Calcium
16%;
Iron
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.