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.