Hash Brown Casserole
Taste of Home
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People always go back for seconds whenever I serve these rich, creamy potatoes. This casserole is a snap to fix using quick convenient packaged ingredients. It travels well,too. — Susan Auten, Dallas, Georgia
SERVINGS: 12-16
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 55
Ingredients:
- 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 package (2 pounds) frozen hash brown potatoes
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Directions:
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well.
Pour into a greased 13-in. x 9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Yield: 12-16 servings.