HASH BROWN POTATO BAKE

Hash Brown Potato Bake image

"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.

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 8

Number Of Ingredients 8

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:

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

Nutrition Facts : Calories 325, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1060 mg