Hash Brown Casserole
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A italian take on hash brown casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 cans (10 oz.) condensed cream of potato soup
- 1 c. (8 oz.) sour cream
- 1/2 tsp. garlic salt
- 1 (2 lb.) pkg. hash browns (frozen)
- 2 c. shredded cheese
- 1/2 c. grated Parmesan
Method
In a large bowl, combine the soup, sour cream and garlic salt.
Add potatoes and cheese; mix well. Pour into a greased 13 x 9 pan. Top with Parmesan cheese. Bake uncovered at 350° for 55 to 60 minutes or until potatoes are tender.
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