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Cheddar Hash Brown Casserole Recipe

My hash brown bake is so popular at family events that I always make an extra. If you're serving it at brunch, add diced ham for an added boost of protein.—Jann Willard, West Salem, Wisconsin

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Cheddar Hash Brown Casserole Recipe

Prep: 10 min. Bake: 45 min.

Yield: 12 Servings

10 45 55

Ingredients

3 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup chopped onion
1/2 teaspoon garlic salt
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese

Directions

In a large bowl, combine the soup, sour cream, onion and garlic salt. Stir in potatoes and cheddar cheese. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 45-50 minutes or until golden brown. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 236 calories, 11 g fat (8 g saturated fat), 39 mg cholesterol, 637 mg sodium, 24 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Cheddar Hash Brown Casserole in Taste of Home Christmas Annual Annual 2012, p101

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.