Hash Brown Casserole
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
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2 cans (10-1/2 ounces each) condensed cream of potato soup, undiluted
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1 cup sour cream
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1/2 teaspoon garlic salt
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1 package (30 ounces) frozen shredded hash brown potatoes, thawed
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2 cups shredded cheddar cheese
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1/2 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 350°. In a large bowl, combine soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
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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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