Hash Brown Casserole

Name: Hash Brown Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 16 servings.
Ingredients: 2 cans (10-1/2 ounces each) condensed cream of potato soup, undiluted; 1 cup sour cream; 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

TOTAL TIME: Prep: 10 min. Bake: 55 min. YIELD: 16 servings.

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

Ingredients

2 cans (10-1/2 ounces each) condensed cream of potato soup, undiluted
1 cup sour cream
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

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

Nutrition Facts

3/4 cup: 157 calories, 8g fat (6g saturated fat), 30mg cholesterol, 357mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 7g protein.

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