Off the Shelf Potato Bake Recipe

Off the Shelf Potato Bake Recipe
Sometimes we don’t have time to go to the supermarket, and have to rely on what we have on the pantry shelf, freezer, and/or refrigerator. The following Off the Shelf Potato Bake is one such recipe. In this recipe, you can use dehydrated has browns or frozen, as well as dehydrated onions and red and green peppers. If you don’t have the dried vegetables on the shelf, you can also use fresh.
This creamy casserole can be made ahead and reheated if it’s more convenient.

12 Servings

4 cups hash brown potatoes, (3 cups dried covered with hot water which will rehydrate to 4 cups, or 4 cups frozen)
2 tablespoons dehydrated red and green peppers, or 1/2 each red and green bell pepper
1/4 cup dehydrated onion flakes, or 1 chopped small onion
1/2 teaspoon black pepper
2 10 3/4 ounce cans condensed cream of mushroom soup, or substitute cream of celery or cream of chicken
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar jack cheese, (or your favorite cheese blend such as Fontana, Swiss, & cheddar), divided

  1. Preheat oven to 350°.
  2. Mix the hash browns (if using dehydrated, drain well), red and green peppers, onion, and black pepper.
  3. Stir in the soup, sour cream, milk, and 1 cup shredded cheese.
  4. Spread the mixture into a 9" x 13" glass baking dish.
  5. Cover with foil and bake 30 minutes.
  6. Remove from the oven, remove the foil, and sprinkle with the remaining cheese. Bake an additional 30 minutes or until bubbly.

Amount Per Serving
Calories 322 Calories from Fat 189
Percent Total Calories From: Fat 59% Protein 12% Carb. 30%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 10 g
Cholesterol 36 mg
Sodium 745 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 1 g
Protein 9 g

Vitamin A 6% Vitamin C 9% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.