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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 8 servings |
||
| Calories 380 | ||
| Calories from Fat 224 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 887mg | 36% | |
| Potassium 433mg | 12% | |
| Total Carbohydrate 28.8g | 9% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.6g | ||
| Protein 11.4g | 22% | |
Creamy Hash Browns Aka "evil Potatoes"
By: Leslie in Texas
Oct 12, 2007
The chef at The Captain Lord Mansion, a bed and breakfast in Kennebunkport, Maine served this side dish at breakfast one morning and was kind enough to share the recipe with our group. I also think it would be great with ham or roast beef as a side dish. The chef also told us that he had used the same "sauce" ingredients with cooked elbow macaroni and cubed ham, baking it for about 30 minutes.
SERVES 8 -10
Ingredients
-
1 (2 lb) bag frozen southern style hash brown potatoes
- 2/3 cup ranch dressing
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 cups sharp cheddar cheese, grated (or more to taste)
- 1 (6 ounce) can french's onion rings, slightly crushed
Directions
1
Mix all ingredients together except for the onion rings.2
Pour into a 9 X 13 baking dish that has been sprayed with cooking spray.3
Bake at 350 degrees for 50 minutes.4
Remove from oven and sprinkle with the crushed onion rings.5
Return to oven and bake and additional 5 to 8 minutes, or until onion rings are slightly browned and heated through.
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Browse similar recipes by category
- Course > Breakfast
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Brunch
Featured Reviews for This Recipe
From: Debbie R.
On Nov 1, 2007
This is the best hashbrown casserole I have ever had. It isn't as fatty as so many of them. It has a nice tang due to the sharp cheddar cheese, and the potatoes are done perfectly....not mushy like most of them. The onion rings on top provide the perfect crunch and color contrast. I used 2 percent fat sharp cheddar and reduced-sodium soups. You can't taste the canned soup in it at all, yet it serves as a really nice, easy binder. This recipe is a keeper for sure! ETA: I just realized I forgot the ranch dressing!
From: mailbelle
On Mar 5, 2008
DH as he was eating this: "These potatoes are SO good! --- These potatoes are really good! --- You're going to make these again aren't you?" It's obvious these were a hit at my house! Super easy & super tasty - thanks for posting!
From: SeriousMoms
On Nov 30, 2007
Very yummy! Made them for a "breakfast for dinner" potluck and everyone loved them! 
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