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Creamy Hash Brown Bake

chef.alburt's picture
Ingredients
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Cream cheese 3 Ounce (1 Package)
  Loose pack frozen hash brown potatoes 4 Cup (64 tbs), frozen
  Canned small whole onions 8 Ounce, drained and cut in pieces (1 Can)
  Sharp process american cheese 2 Ounce, shredded to make 1/2 cup
Directions

In saucepan, combine soup, milk, and cream cheese; cook and stir over medium heat till smooth.
Combine potatoes and onions; stir in soup mixture.
Pour into 10 x 6 x 1 1/2-inch baking dish; cover with foil.
Bake at 350° for 1 1/4 hours, or till potatoes are tender.
Remove foil; top with shredded cheese.
Return to oven to melt cheese.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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4.217645
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1050 Calories from Fat 512

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 30.3 g151.3%

Trans Fat 0 g

Cholesterol 231.1 mg77%

Sodium 3415.8 mg142.3%

Total Carbohydrates 114 g38.1%

Dietary Fiber 10.2 g40.8%

Sugars 16.5 g

Protein 29 g57.5%

Vitamin A 32.7% Vitamin C 65.9%

Calcium 54.8% Iron 23.3%

*Based on a 2000 Calorie diet

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Creamy Hash Brown Bake Recipe