Print Options:

Dill Potato Bake

Yields1 Serving

 12 oz. shredded frozen hash browns
 1 cup Jimmy's Dill Vegetable Dip
 8 oz. cream of mushroom soup
 2/3 cup shredded cheddar cheese
 1/2 cup onion, finely chopped
 1/4 cup butter, melted
 salt and pepper to taste
1

Preheat oven to 350 degrees F.

2

Mix hash browns, Vegetable Dip, mushroom soup, cheese and onion in a large bowl. Pour mixture in a greased 9x13 casserole dish. Drizzle melted butter over the top and season to taste.

3

Bake for 1 hour.

Nutrition Facts

Serving Size 6


Amount Per Serving
Calories 1421Calories from Fat 780
% Daily Value *
Total Fat 89g137%

Saturated Fat 49g246%
Trans Fat 2g
Cholesterol 201mg67%
Sodium 3340mg140%
Potassium 0mg
Total Carbohydrate 118g40%

Dietary Fiber 18g72%
Sugars 9g
Protein 44g88%

Vitamin A 0%
Vitamin C 1%
Calcium 1%
Iron 1%
Vitamin D 0%
Vitamin E 0%
Vitamin K 0%
Thiamin 0%
Riboflavin 0%
Niacin 0%
Vitamin B6 0%
Folate 0%
Vitamin B12 0%
Phosphorus 1%
Magnesium 0%
Zinc 0%
Selenium 0%
Manganese 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.