Ingredients
- 1 (2lb.) bag Ore-Ida frozen hash-brown potatoes, unthawed
- 1 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.)
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Submitted 6/13/05.
Source: (my own recipe)
Submitted By: Carolina
mkpb@bellsouth.net
Hash-Brown Potato Casserole