Easy Cheesy Salsa Potatoes

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

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Servings 8

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( 53 ) Ratings

53 Ratings

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Bake-Off® Contest 39, 2000

Shannon Fountain

Winooski, Vermont

ingredients 9
Prep Time 10 min
Total Time 1 hr 10 min

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

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Directions

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.