Cheddar Hash Brown Casserole

Name: Cheddar Hash Brown Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings.
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 shredded cheddar cheese; 1/2 cup grated Parmesan cheese

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 (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 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.

Nutrition Facts

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

Originally published as Cheesy Hash Browns in Taste of Home Christmas Annual 2012

Reviews

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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.