Cheddar Hash Brown Casserole
- 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
- 1. 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.
- 2. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.
3/4 cup: 236 calories, 11g fat (8g saturated fat), 39mg cholesterol, 637mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 9g protein.
Dec 31, 1969
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.