Easy Cheesy Salsa Potatoes

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

  • 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
  • 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
    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.
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