Country Potato Bake is a great option for a brunch entree or a supper side.
1 20-oz. pkg. frozen shredded hashbrowns
1 10-3/4 oz. can cream of chicken soup
1 cup sour cream
1/4 cup margarine, melted
1 cup shredded Cheddar cheese
6 slices bacon, crisply cooked and chopped
1 2.8-oz. can French fried onions
How to Make It
Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; spread over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes.
This was one of our Easter Brunch dishes and was an instant hit! I don't eat pork so I made it without bacon. My nephew is lactose intolerant so everytime he spends the night it is the breakfast dish of choice. **We have since amended the recipe to two cups cheese which also requires longer baking uncovered and we use garlic & onion salad topping vs frenches fried onions. We also prefer 28 oz of diced potatoes with onions & bell peppers (some call it 'southern style' others 'Denver style' hash brown).
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