Cheddar Hash Brown Casserole
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
Ingredients
- 3 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1 cup sour cream
- 1/4 cup chopped onion
- 1/2 teaspoon garlic salt
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Reviews
Excellent recipe. It was a big hit at Easter dinner. I liked it because it doesn't contain butter. I used red onion and sharp cheddar cheese. I added pepper.Everyone commented that it had the "perfect" amount of cheese. I even added a bit more cheddar & Parmesan after it came out of the oven.
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