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Hash-Brown Potato Casserole Recipe | |
American Vegetable | |
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Ingredients:
1 (2lb.) bag Ore-Ida frozen hash-brown potatoes, unthawed1 large onion, chopped (can substitute 1-10oz. bag frozen chopped onions) 2 cans cream of potato soup 8 ounces grated sharp cheddar cheese 1 (8oz.) carton sour cream (do not use low-fat) 1/2 teaspoon garlic salt 1/4 teaspoon fresh cracked pepper Butter 1/2 cup grated Parmesan cheese
Directions:
Mix together all ingredients, except butter and Parmesan cheese.Pour into a 9x13 baking dish or two 8x8 baking dishes. Dot with butter and sprinkle with Parmesan cheese. Bake at 350 degrees for 1 hour. Serves 8-10. (This casserole can be frozen before baking. To serve, place frozen casserole in a COLD oven, set the temperature to 350 degrees and bake, covered, for 1 hour. Uncover, and bake an additional 30 minutes. I usually make two 8x8's, freezing one and cooking the other. Also, this casserole will hold in a warm oven forever. Overcooking the potatoes only serves to make them better.) | |