Hash Brown Casserole
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 cup grated parmesan cheese
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic salt
- 2 cans (10-3/4 ounces each) condensed cream of potato so
- 1 package (2 pounds) frozen hash brown potatoes
- Carbohydrate 0.97855833395878 g
- Cholesterol 30.5395833404086 mg
- Fat 9.61184166888437 g
- Fiber 0 g
- Protein 6.70187500137821 g
- Saturated Fat 6.07449000136701 g
- Serving Size 1 1 -16 servings. (39g)
- Sodium 198.591666712237 mg
- Sugar 0.97855833395878 g
- Trans Fat 0.502825000121845 g
- Calories 117 calories
In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese., Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350degrees for 55-60 minutes or until potatoes are tender.
