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Hash Brown Casserole

Total Time

Prep: 10 min. Bake: 55

Makes

16 servings

People always go back for seconds whenever I serve this hashbrown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. — Susan Auten, Dallas, Georgia

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1 cup sour cream
  • 1/2 teaspoon garlic salt
  • 1 package (2 pounds) frozen hash brown potatoes
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
  2. Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

Nutrition Facts

1 cup: 157 calories, 8g fat (6g saturated fat), 30mg cholesterol, 357mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 7g protein.

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