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Holiday Hash Brown Bake Recipe

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With the chopped red and green peppers, this dish is perfect for Christmastime. And you don't have to worry about leftovers—there never seem to be any.—Russell Moffett, Irvine, California

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Holiday Hash Brown Bake Recipe

Prep: 20 min. Bake: 1 hour 5 min.

Yield: 24 Servings

20 65 85

Ingredients

2 packages (2 pounds each) frozen cubed hash brown potatoes, thawed
5 cups (20 ounces) shredded cheddar cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups (32 ounces) sour cream
2 small green peppers, chopped
1 medium onion, chopped

Directions

In a large bowl, combine all ingredients; mix well. Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 40 minutes. Uncover; bake 25-30 minutes longer or until heated through. Yield: 24 servings.

Editor's Note: Recipe can be made ahead and refrigerated. Remove from the refrigerator 30 minutes before baking.

Nutritional Facts 1 serving (3/4 cup) equals 209 calories, 14 g fat (10 g saturated fat), 53 mg cholesterol, 263 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Holiday Hash Brown Bake in Taste of Home December/January 2000, p54

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Reviews for Holiday Hash Brown Bake (1)

Holiday Hash Brown Bake

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Reviewed on Feb. 11, 2011 by luvrotties

I love this recipe & have made it many times for our big family gatherings. It is perfect if you just half everything and make one dish instead of two. I do put my peppers and onions in a bowl in the microwave and cook a bit until slightly tender because they seem to be a bit crunchy even after the casserole bakes all that time. It's even good warmed up--if you have any left.