Hash Brown Scallop


Sharp process american cheese slice 4
Bread slice 1 , torn in pieces
Chicken bouillon cubes 2
Hot water 1 Cup (16 tbs)
Carrot 1 Medium , sliced
Green onions with tops 2 , sliced
Frozen hash brown potatoes 16 Ounce (4 Cups, Loose Pack)
Pepper 1 Dash
Butter/Margarine 1 Tablespoon


Cut 1 slice cheese into 2 triangles reserve.

Break up remaining cheese and put in blender container with bread blend till cheese is coarsely chopped.

Remove and set aside.

Put bouillon cubes and hot water in blender container blend till cubes are dissolved.

Add carrot and green onion to mixture in blender container blend till coarsely chopped.

Combine carrot mixture, chopped cheese, hash brown potatoes, and pepper.

Turn into 1 1/2-quart casserole.

Dot with butter or margarine.

Bake, covered, at 375° till potatoes are tender, about 40 minutes, stirring occasionally.

Top with reserved cheese.

Bake till cheese melts, 1 to 2 minutes.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 40 Minutes
Cook Time: 10 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 135Calories from Fat 50

 % Daily Value*

Total Fat 6 g8.7%

Saturated Fat 3.42 g17.1%

Trans Fat 0 g

Cholesterol 13.6 mg

Sodium 486.6 mg20.28%

Total Carbohydrates 17 g5.8%

Dietary Fiber 1.59 g6%

Sugars 0.6 g

Protein 4 g8.2%

Vitamin A 38.2% Vitamin C 12.9%

Calcium 6.9% Iron 5.4%

*Based on a 2000 Calorie diet