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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is what comfort food is all about. This is a very versatile dish. It is great for a casual brunch or dinner as well as a wonderful side dish for a formal meal along side a baked ham or roast. I've taken this to many potlucks - only to come home with an empty dish. Ingredients:
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted (see variations listed below) |
1 cup sour cream |
1/2 teaspoon garlic salt |
1 (2 lb) package frozen southern style hash brown potatoes |
1/2 cup chopped onion |
2 cups shredded cheddar cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In large bowl, combine the soup, sour cream, and garlic salt. Add potatoes, onions, and cheddar cheese; mix well. Pour into a greased 13x9x2 baking dish. Top with Parmesan cheese. Bake uncovered at 350 for 60 minutes or until potatoes are tender and cheese melted.
2. *These are the “home style or southern style” (not the shredded) potatoes.
3. •Variations:.
4. Other soups such as cream of chicken, cream of celery, or cream of mushroom can be used – or a combination of any of the two of them. (I prefer a cream of chicken and a cream of celery).
5. For a change of topping try using 2 cups crushed cornflakes that have been mixed with 1/4 to 1/3 cup melted butter. I’ve used fresh bread crumbs with the melted butter as well.
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