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. MORE+ LESS-

By Betty Crocker Kitchens

September 1, 2010

Ingredients

can (10 3/4 ounces) condensed cream of mushroom soup

can (10 3/4 ounces) condensed cream of chicken soup

container (8 ounces) sour cream

1/2

cup milk

1/4

teaspoon pepper

bag (30 ounces) frozen shredded hash brown potatoes, partially thawed

medium green onions, sliced (1/2 cup)

cup shredded Cheddar cheese (4 ounces)

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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.