6 cups frozen shredded hash brown potatoes, thawed
1/2 cup shredded reduced-fat cheddar cheese
1 bacon strip, cooked and crumbled
Instructions
In a blender, combine the milk, cream cheese and salad dressing mix. Cover and process until smooth. Place potatoes in an 8-in. square baking dish coated with cooking spray; top with milk mixture. Cover and bake at 350° for 35 minutes.
Sprinkle with cheddar cheese and bacon. Bake, uncovered, 8-10 minutes longer or until cheese is melted and potatoes are tender. Yield- 6 servings.
Originally Submitted
12/31/2010
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