Creamy Hash Brown Potato Bake
A rich and comforting potato casserole made with frozen hash browns, cream cheese, milk, cream of celery soup, and cream of mushroom soup. An easy oven-baked side dish with a soft, creamy texture.
Equipment
- Baking dish, 13 × 9 × 2-inch
- oven
- Saucepan, Medium
Ingredients
- 907 g hash brown potatoes frozen
- 298 g cream of celery soup
- 298 g cream of mushroom soup
- 227 g cream cheese
- 240 ml milk
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cream cheese, cream of celery soup, cream of mushroom soup, and milk in a medium saucepan.
- Heat over medium-low heat, stirring regularly, until the cream cheese has melted and the mixture is smooth.
- Spread the frozen hash brown potatoes evenly in a 13 × 9 × 2-inch baking dish.
- Pour the creamy soup mixture evenly over the potatoes, making sure they are well covered.
- Bake for 60 minutes, until the potatoes are tender and the casserole is thoroughly heated.
- Remove from the oven and allow to stand for 5 minutes before serving.
Notes & Wine Advice
Recipe Notes
Keep the hash brown potatoes frozen until you are ready to assemble the casserole. There is no need to thaw them first. Heat the soup, cream cheese, and milk gently and stir regularly until completely smooth. Avoid boiling the mixture. Spread the sauce evenly over the potatoes so the entire casserole cooks consistently and remains creamy throughout. For additional flavour, grated cheese can be sprinkled over the casserole during the final 15 minutes of baking. Because cheese is optional and no quantity is specified in the original recipe, it is not included in the nutritional calculation.Wine Advice
A lightly oaked Chardonnay pairs well with the creamy sauce and potatoes. Its freshness provides a pleasant contrast to the richness of the casserole.Nutrition values
Serving: 493 gr | Calories: 650 kcal | koolhydraten: 74 g | Eiwitten: 14 g | Vet: 34 g | Verzadigd vet: 18 g | Natrium: 1550 mg | Suiker: 90 g