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- 1 2lb package frozen hash brown potatoes,either loose or patties
- 8 ozs shredded jarlsberg cheese plus any other leftover shredded cheese you may have on hand
- 1 cup or more shredded parmesan cheese. reserve 1/2 cup for topping
- 2 cans cream of potato soup
- 1 pint sour cream
1Mix together all ingredients and top with remaining Parmesan cheese.
Pour into a buttered casserole dish.
2Bake at 350° for 40 minutes
3If using patties, arrange them in the bottom of the casserole and poor sour cream and cheese mix over them.
This makes a nice serving size for a dinner party or brunch.