Hash Brown Casserole

Yield:
12-16 servings

Ingredients:

  1. 2 cans (10 3/4 oz. each) condensed cream of potato soup, undiluted
  2. 1 cup (8 oz.) sour cream
  3. 1/2 teaspoon garlic salt
  4. 1 pkg. (2 lbs.) frozen hash brown potatoes
  5. 2 cups (8 oz.) shredded cheddar cheese
  6. 1/2 cup grated Parmesan cheese
Directions:

In a large bowl, combine the soup, sour cream and garlic salt. Add hash brown potatoes and cheddar cheese; mix well. Pour into a greased 13x9x2 in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350 for 55-60 min. or until potatoes are tender.



By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.

TDS 3