Hash Brown Bake


  • 1-1/4 cups T.G. Lee fat-free milk
  • 3 ounces reduced-fat cream cheese
  • 1 envelope ranch salad dressing mix
  • 6 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 bacon strip, cooked and crumbled


In a blender, combine the T.G. Lee Dairy 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 degrees for 35 minutes.

Sprinkle with cheddar cheese and bacon. Bake, uncovered, 8-10 minutes longer or until cheese is melted and potatoes are tender.

Made with

Fat Free Milk

Fat Free Milk