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Easy Cheesy Salsa Potatoes

(54)
  10 reviews
  • 10 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 8 servings
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Classic frozen hash browns, soup and cheese casserole gets a flavor kick from salsa.

Bake-Off® Contest 39, 2000
Shannon Fountain
Winooski, Vermont

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
410
Calories from Fat
230
% Daily Value
Total Fat
25g
38%
Saturated Fat
16g
80%
Cholesterol
70mg
23%
Sodium
1110mg
46%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
3g
3%
Protein
14g
14%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 Starch; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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