2 cans (10-3/4 oz each) condensed cream of potato soup, undiluted
1 C sour cream
1/2 tsp garlic salt
1 package (2lbs) frozen hash brown potatoes
2 C shredded cheddar cheese
1/2 C grated parmesan cheese
Instructions
In a large bowl, combine the soup, sour cream, and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into greased 13x9 baking dish. Top with parmesan cheese. Bake uncovered, at 350 for 55-60 minutes or until potatoes are tender.
Originally Submitted
12/1/2007
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