Party Potatoes Italiano

Party Potatoes Italiano
Makes:
12
Prep Time:
20
minutes
Total Time:
80
minutes
based on 5 reviews
12

Dietary Considerations:

Low CalorieLow SodiumVegetarian
Party Potatoes Italiano are a breeze to make and the perfect entrée or side dish for large gatherings. Dinner guests will be delightfully surprised by the flavorful Italian flair and delicious creamy taste.

In this recipe:

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Ingredients:

  • Nonstick cooking spray
  • 1 can (14.5 ounces) Italian-style diced tomatoes
  • 1 cup panko (Japanese bread crumbs)
  • 1 package (30 ounces) frozen hash brown potatoes, thawed
  • 1 1/2 cups sour cream
  • 1 1/4 cups (3.75 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 can (10.75 ounces) reduced-fat cream of chicken soup
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil or parsley

Directions:

PREHEAT oven to 350º F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

PLACE tomatoes in a strainer set over a bowl. Let juice drain for 15 minutes; reserve juice. Toss drained tomatoes with bread crumbs in medium bowl; set aside for later use.

COMBINE hash browns, sour cream, cheese, soup, evaporated milk, oil, onion powder, Italian seasoning, salt, pepper and reserved juice from tomatoes in large bowl. Spread potato mixture evenly into prepared dish. Sprinkle tomato mixture over top.

BAKE for 1 hour or until bubbly at the edges. Sprinkle with fresh basil or parsley before serving.


Reviews:

Review This Recipe

Love it!

 Star(s)

OLIVIA DIEHL from Monroe, MI

This is a great recipe I absolutely love it and will make it very often.

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Review This Recipe
  •  Star(s)

    Awesome!

    Beverly Boeke from Princeton, MN

    This was an excellent dish to serve with chicken breasts. I followed the recipe to the T except... I did not have the can of tomatoes so used 4 fresh Romas - was perfect! This recipe is a keeper!

  •  Star(s)

    Party Potatoes Italiano

    Kristen Salzer from Painesville, OH

    I tried these potatoes, and I thought they were very good! Because it's just my boyfriend and me, I split the recipe into two 8 x 8 pans, and froze one of them. Haven't tried the frozen pan yet, but think they will come out fine, as I've tried this with other similar recipes. These potatoes went great with the beef roast I made. The tomatoes added a tasty tang that really complemented the potatoes, and the crispy panko topping was delicious. They tasted very good as leftovers. Thanks for a recipe I'll be making again.

  •  Star(s)

    Love it!

    OLIVIA DIEHL from Monroe, MI

    This is a great recipe I absolutely love it and will make it very often.

  •  Star(s)

    Simple and Delicious

    TN T from Texas

    This recipe was great. The only thing was, when it was time to put it in the pan, I put the tomato mixture first. I didn't realize what I had done, until I had already poured the potatoes on top. Despite my troubles, it turned out fine. The cheese gave it a great top crust. It is super simple and yeilds a fabulously tasty result, even when done up-side-down.

  •  Star(s)

    Wanted a different potato...

    Jan Wilkins from BLYTHEVILLE, AR

    So, I came across this one, and decided to try it. It is excellent, the italian flavor is great, and different from the typical potato casseroles. As the old saying goes..."Try it! You'll like it!"

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 290
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 550mg (23% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 4g
  • Protein: 9g
  • Vitamin A: 6% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Party Potatoes Italiano

Ingredients

  • Nonstick cooking spray
  • 1 can (14.5 ounces) Italian-style diced tomatoes
  • 1 cup panko (Japanese bread crumbs)
  • 1 package (30 ounces) frozen hash brown potatoes, thawed
  • 1 1/2 cups sour cream
  • 1 1/4 cups (3.75 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 can (10.75 ounces) reduced-fat cream of chicken soup
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil or parsley

 

Directions

PREHEAT oven to 350º F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

PLACE tomatoes in a strainer set over a bowl. Let juice drain for 15 minutes; reserve juice. Toss drained tomatoes with bread crumbs in medium bowl; set aside for later use.

COMBINE hash browns, sour cream, cheese, soup, evaporated milk, oil, onion powder, Italian seasoning, salt, pepper and reserved juice from tomatoes in large bowl. Spread potato mixture evenly into prepared dish. Sprinkle tomato mixture over top.

BAKE for 1 hour or until bubbly at the edges. Sprinkle with fresh basil or parsley before serving.

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