Hash Brown Potato Bake

 


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.

      Comments

      Post a Comment

      Popular posts from this blog

      Turkey-Vegetable Pot Pie

      Image
        Ingredients 1 tablespoon butter 1 tablespoon olive oil 3/4 cup sliced carrot 3/4 cup cubed peeled sweet potato 3/4 cup sliced peeled parsnip 1/2 cup chopped red onion 2 cans (10 3/4 oz each) condensed cream of chicken soup 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups chopped cooked turkey 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 1 tablespoon butter, melted Steps 1  Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. 2  In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. 3  In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. 4  Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange...
      Read more

      Slow-Cooker Glazed Root Vegetables

      Image
        Ingredients 6 medium carrots, cut diagonally into 1-inch pieces 4 medium parsnips, peeled, cut diagonally into 1-inch pieces 2 medium red onions, cut into thin wedges 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups) 3 tablespoons honey 1 tablespoon olive oil 5 teaspoons chopped fresh thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon white balsamic vinegar Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes. 2  In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat. 3  Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
      Read more

      Sheet-Pan Honey-Balsamic Pork Chop Dinner

      Image
        Ingredients 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups) 2 tablespoons olive oil 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/2 lb fresh broccoli florets (about 4 cups) 4 boneless pork chops (about 3/4 inch thick) 3 tablespoons honey 1 tablespoon whole grain Dijon mustard 2 teaspoons balsamic vinegar Steps 1  Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. 2  In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes. 3  In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes. 4  Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. 5  In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze. 6  Rem...
      Read more