Hash Brown Casserole
2 cans (10 3/4 ounces each) condensed cream of potato soup, undiluted
1 cup (8 ounces) sour cream
1/2 teaspoon garlic salt
1 pkg (2 pounds) frozen cubed hash brown potatoes
2 cups (8 oz.) shredded cheese
1/2 cup grated Parmesan cheese
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into a greased 13x9x2 inch baking dish. Top with Parmesan cheese.
Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender.
Yield: 12-16 servings
(Note: I sometimes cover the dish with foil for the first half hour of baking.)
|Hash Brown Casserole served with a recent Spiced Pork Chop meal ...|
Linked to What's on Your Plate?