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Hash Brown Casserole
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A simple and delicious casserole!

Mary E.


  • 2 cans cream of potato soup, undiluted
  • 1 cup (225 ml) sour cream
  • 1/2 tsp (2 ml). garlic salt
  • 2 lbs (.9 kg). shredded potatoes (or frozen hash browns)
  • 2 cups (475 ml) shredded cheddar cheese
  • 1/2 cup (125 ml) grated parmesan cheese
  • In a large bowl, combine the soup, sour cream, and garlic salt.
  • Add the potatoes and cheddar cheese; mix well.
  • Pour into a greased 13 x 9 inch baking dish.
  • Top with the grated parmesan cheese.
  • Bake uncovered at 350 degrees (175 C.) for one hour.
This recipe is so easy and is great for family gatherings. I always use the hash brown cubes instead of the shredded hash browns.

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