Hash Brown Casserole

Yield: 12-16 servings

Ingredients

2 cans (10 3/4 oz. each) condensed cream of potato soup, undiluted

1 cup (8 oz.) sour cream

1/2 teaspoon garlic salt

1 pkg. (2 lbs.) frozen hash brown potatoes

2 cups (8 oz.) shredded cheddar cheese

1/2 cup grated Parmesan cheese

Add To

Directions:

In a large bowl, combine the soup, sour cream and garlic salt. Add hash brown potatoes and cheddar cheese; mix well. Pour into a greased 13x9x2 in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350 for 55-60 min. or until potatoes are tender.

Please note that some ingredients and brands may not be available in every store.

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