Sunday, April 8, 2007

Michael’s Hash Brown Casserole

For our Easter brunch Joan served one of Michael’s favorite side dishes, Hash Brown Casserole. Usually Joan prepares this recipe the day before and bakes it off just before serving.

2 - 10 3/4 oz. cans condensed cream of potato soup, undiluted

1 C. (8 oz.) sour cream

1/2 tsp. reg. salt or garlic salt

1 pkg. (2 Ibs.) frozen hash brown potatoes

2 C. (8 oz.) Cheddar cheese, shredded

1/2 C. Parmesan cheese (opt.)

Mix all together. Pour into a greased 13x9'' baking dish. Top with Parmesan cheese. Bake uncovered at 350° for 50 to 60 minutes or until tender. Can make ahead and just reheat.

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