Simple Cheesy Hash Brown Bake Recipe

3.5 3 4
Simple Cheesy Hash Brown Bake Recipe
Simple Cheesy Hash Brown Bake Recipe photo by Taste of Home
Publisher Photo

Simple Cheesy Hash Brown Bake Recipe

Read Reviews
3.5 3 4
Publisher Photo
“My family has no idea they’re eating a low-fat recipe with this hearty side dish. It’s creamy, cheesy, convenient and simply delicious!” Pair it with all kinds of entrees. Darla Kahler - Bison, South Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1-1/4 cups fat-free milk
  • 3 ounces reduced-fat cream cheese
  • 1 envelope ranch salad dressing mix
  • 6 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 bacon strip, cooked and crumbled

Directions

In a blender, combine the milk, cream cheese and salad dressing mix. Cover and process until smooth. Place potatoes in an 8-in. square baking dish coated with cooking spray; top with milk mixture. Cover and bake at 350° for 35 minutes.
Sprinkle with cheddar cheese and bacon. Bake, uncovered, 8-10 minutes longer or until cheese is melted and potatoes are tender. Yield: 6 servings.
Originally published as Hash Brown Bake in Healthy Cooking December/January 2010, p55

Nutritional Facts

3/4 cup: 155 calories, 5g fat (4g saturated fat), 19mg cholesterol, 552mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

  • 1-1/4 cups fat-free milk
  • 3 ounces reduced-fat cream cheese
  • 1 envelope ranch salad dressing mix
  • 6 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 bacon strip, cooked and crumbled
  1. In a blender, combine the milk, cream cheese and salad dressing mix. Cover and process until smooth. Place potatoes in an 8-in. square baking dish coated with cooking spray; top with milk mixture. Cover and bake at 350° for 35 minutes.
  2. Sprinkle with cheddar cheese and bacon. Bake, uncovered, 8-10 minutes longer or until cheese is melted and potatoes are tender. Yield: 6 servings.
Originally published as Hash Brown Bake in Healthy Cooking December/January 2010, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSimple Cheesy Hash Brown Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dlyn9smith User ID: 1866642 243508
Reviewed Feb. 9, 2016

"Since there are only 2 of us, I divided the recipe. I had a tub of whipped cream cheese, so I substituted with it, and I used heavy cream instead of milk. My husband loved it."

MY REVIEW
LAFrederick User ID: 4375499 186908
Reviewed Sep. 9, 2010

"I thought the recipe was pretty good and had plenty of flavor, although I did make a couple of changes. I only used one (30oz) bag of hash browns, added a little salt, some green peppers and some ham. My husband did not like it all!"

MY REVIEW
Geneviev00 User ID: 1610174 108346
Reviewed Dec. 1, 2009

"If I were to make this recipe again, I would definitely add some veggies. As is, it's pretty dry and not very flavorful."

Loading Image