Saturday, 30 November 2013

Hash Brown Potato Bake





Servings 8

Prep Time 15 min

Total Time 1 hr 5 min

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)

Directions

  • 1Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
  • 2In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.
  • 3Bake 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.
    Source:  bettycrocker.com

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