Creamy Hash Brown Potato Casserole

15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"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

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

Mary

We've had this for years, Bobbie, but not with a Parmesan topping. That is a great addition to an easy, popular dish.

5.0

review by:
(26 Oct 2011)

acerast

Since I reviewed Bobbie's recipe on another site, I've turned to this recipe again and again for church and work potlucks as well as family meals. I think it's the Parmesan that makes it special - it's a winner! I use a lower sodium/fat canned soup option and reduced fat sour cream with delicious results. Thanks Bobbie!

5.0

review by:
(22 Oct 2011)

You'll Also Love