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Hash Brown Potato Casserole

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This surprisingly delicious recipe always gets so much praise from friends and family. Make sure that you make enough, because it’s very easy to come back for second servings!

You will need:
1 (2 lb) bags frozen hash browns, thawed
2 -3 green onions, chopped
1 small onion, chopped
2 cups grated cheddar cheese ( more to top after baking if desired)
3/4 cup grated parmesan cheese, divided
2 teaspoons garlic powder
1 teaspoon ground black pepper ( or to taste)
1 teaspoon seasoning salt
1/3 cup melted butter
3/4 cup sour cream
3/4 cup milk
1 (10 ounce) cans undiluted cream of mushroom soup
Set oven to 350°F.
Butter a 13×9-inch casserole dish.
In a large bowl stir together the undiluted soup, milk, sour cream, melted butter, seasoned salt, black pepper, garlic powder and 1/4 cup Parmesan cheese; whisk or mix until well combined.
Mix in the cheddar cheese, onions and hash browns.
Spread into prepared baking dish.
Sprinkle with about 1/2 cup parmesan cheese.
Bake uncovered for 40 minutes or until hot and bubbly.
If desired sprinkle about 2 cups grated cheddar cheese on top and return to oven for 3 minutes to melt the cheese.

See also  Cucumber Tomato Salad

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