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Hash Brown Potato Bake

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By Betty Crocker Kitchens
Updated Sep 1, 2010
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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.

Hash Brown Potato Bake

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

Instructions

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

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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