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Hash Brown Potato Bake

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Hash Brown Potato Bake
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8
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"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.
Updated Sep 1, 2010

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

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

325 Calories, 15g Total Fat, 9g Protein, 39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
135
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.
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