Creamy Hash Brown Potato Casserole
Recipe: #766
October 18, 2011
Categories: Breakfast, Casseroles, Potatoes, Baby Shower, Birthday, Brunch, Christmas Easter, Fathers Day, Halloween, Mothers Day, Thanksgiving, Oven Bake, more
"Since this starts with frozen hash brown potatoes, it is very quick and easy to put together. I've made it many times . . . breakfast, brunch, dinner. You can vary the canned soups to suit your personal tastes."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (269.2 g)
- Calories 473.6
- Total Fat - 24.8 g
- Saturated Fat - 12.8 g
- Cholesterol - 84.4 mg
- Sodium - 977.8 mg
- Total Carbohydrate - 36.2 g
- Dietary Fiber - 2.4 g
- Sugars - 10.3 g
- Protein - 26.4 g
- Calcium - 504.6 mg
- Iron - 1.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl, combine the soup, sour cream and garlic salt.
Step 2
Add the potatoes, onions and cheddar cheese. Mix well.
Step 3
Pour into a greased 13x9x2 baking dish. Top with the Parmesan cheese.
Step 4
Bake, uncovered at 350 for 60 minutes or until potatoes are tender and cheese is melted.
Step 5
Topping Variation: I've used about 2 cups of crushed corn flakes tossed with about 1/3 cup melted butter as a topping as well.
Step 6
Option: To kick it up a notch, a can of diced green chilies can also be added to the potato mixture,
Tips
No special items needed.
2 Reviews
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