Creamy Hash Brown Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Since this starts with frozen hash brown potatoes, it very quick to put together. I've served it many times - breakfast, brunch and dinner. You can vary the canned soups to suit your personal tastes. Ingredients:
2 (10 3/4 ounce) cans cream of chicken soup |
1 cup sour cream |
1/2 teaspoon garlic salt |
1 (2 lb) package frozen hash brown potatoes |
1/2 cup chopped onion |
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. Add potatoes, onions and cheddar cheese. Mix well.
2. Pour into a greased 13x9x2 baking dish. Top with the Parmesan cheese.
3. Bake uncovered at 350 for 60 minutes or until potatoes are tender and cheese is melted.
4. Topping variation: I've used about 2 cups crushed corn flakes tossed with about 1/3 cup butter as topping as well.
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