Parmesan Potato Bake Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CourseMethod
VegetarianMain Ingredient

Ingredients

 Hash brown potatoes10 Ounce (Enough For 4 Servings, 1/2 Package, Quick)
 Frozen condensed cream of potato soup1 Can (10 oz)
 Milk120 Milliliter (1 Soup Can)
 Instant minced onion1 Tablespoon
 Chopped parsley1 Tablespoon
 Pepper1 Dash
 Shredded parmesan cheese1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1162 Calories from Fat 472

% Daily Value*

Total Fat 56 g85.5%

Saturated Fat 22.2 g110.9%

Trans Fat 0 g

Cholesterol 69.8 mg

Sodium 2932.6 mg122.2%

Total Carbohydrates 137 g45.5%

Dietary Fiber 6.2 g24.7%

Sugars 11.3 g

Protein 34 g68%

Vitamin A 31.4% Vitamin C 63%

Calcium 70.7% Iron 31.2%

*Based on a 2000 Calorie diet

Directions

Prepare potatoes according to basic recipe on package.
Combine remaining ingredients except cheese.
Heat till soup thaws; add to drained potatoes, mixing gently.
Turn mixture into 10x6x1 1/2-inch baking dish.
Sprinkle with cheese.
Bake in moderate oven (350°) 35 minutes or till lightly browned.
Top with parsley.
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