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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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People always go back for seconds whenever I serve these rich, creamy potatoes. This casserole is a snap to fix using quick convenient packaged ingredients. It travels well,too. Susan Auten, Dallas, Georgia Ingredients:
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 teaspoon garlic salt |
1 package (2 pounds) frozen hash brown potatoes |
2 cups (8 ounces) shredded cheddar cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese.
2. Pour into a greased 13-in. x 9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Yield: 12-16 servings.
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