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Bake-Off® Contest 39, 2000
Winooski, Vermont

Easy Cheesy Salsa Potatoes

Classic frozen hash browns, soup and cheese casserole gets a flavor kick from salsa.

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  • prep time 10 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 8
 

Ingredients

8
oz. (2 cups) shredded Cheddar cheese
1
cup Old El Paso® Thick 'n Chunky Salsa
1/2
cup finely chopped onion
1/2 cup sour cream
1
(10 3/4-oz.) can condensed Cheddar cheese soup
1/2
teaspoon pepper
1
(24-oz.) pkg. (about 8 cups) frozen hash-brown potatoes, thawed
1/2
cup Progresso® Plain Bread Crumbs
1/4
cup butter or margarine, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well. Add potatoes; mix well. Spread in greased dish.
  • 2 In small bowl, combine bread crumbs and butter; mix well. Sprinkle over potatoes.
  • 3 Bake at 350°F. for 45 to 60 minutes or until cheese is melted and potatoes are tender.
  • 1 Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well. Add potatoes; mix well. Spread in greased dish.
  • 2 In small bowl, combine bread crumbs and butter; mix well. Sprinkle over potatoes.
  • 3 Bake at 350°F. for 45 to 60 minutes or until cheese is melted and potatoes are tender.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
410
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
16g,
16%
),
Cholesterol
70mg
70%;
Sodium
1110mg
1110%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
35%;
Iron
10%;
Exchanges:
2 Starch; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.