Party Potatoes Italiano

Makes 12 servings

Nonstick cooking spray
1 can (14.5 ounces) Italian-style diced tomatoes
1 cup panko (Japanese bread crumbs) or dry white bread crumbs
1 package (30 ounces) frozen hash brown potatoes, thawed
1 1/2 cups sour cream
1 1/4 cups (3.75 ounces) refrigerated freshly shredded parmesan cheese
1 can (10.75 ounces) reduced-fat cream of chicken soup
2/3 cup (5-fluid-ounce can) evaporated milk
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon Italian herb seasoning
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh basil or parsley

Preheat oven to 350 degrees. Spray a 13x9x2-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 and 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 on top.

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


I was wondering what to have for dinner tonight I have all the ingredients on hand so I will have this for dinner sounds so good will let you know how we like it.

Thanks for the recipe.