- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup (8 ounces) reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic salt
- 1 package (24 ounces) frozen shredded hash brown potatoes
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 1/3 cup grated Parmesan cheese
- In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.
- Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika.
- Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 8 servings.
Reviews for Cheesy Hash Brown Casserole
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"I omitted the flour and Parmesan cheese. This is a really good, basic recipe that can be used for breakfast, lunch, or dinner."
"Really quick, easy and good potato casserole! I was looking for one that used shredded hash browns since that was what I had on hand and this didn't disappoint!"
"A good basic recipe that is always a hit."
"SUPER YUM! I didn't include the flour and I cook it on a greased/sprayed with pam cookie sheet so that it is crispier. A total family favorite! THANK YOU!"
"These were very good. I used cubed hash browns instead of shredded and they were a quick easy alternative to au gratin potatoes. We will definitely make these again."