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
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups 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 13x9-in. baking dish. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 45-50 minutes or until golden brown.
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Average Rating:
Juliet59
Apr 20, 2014
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.
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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