Penny Peeler's Hashbrown Casserole Recipe

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Penny Peeler's Hashbrown Casserole

Penny Peeler


This is so easy, so tasty, and so portable. I take it to lots of covered-dish/pot luck meals and don't have to worry about bring back leftovers! It can be made ahead and refrigerated until needed.

pinch tips: How to Peel Potatoes




10 Min


55 Min


1 pkg
2-pound size, southern style frozen hash brown potatoes (these are cubed)
1 c
sour cream
2 c
cheddar cheese, shredded
2 can(s)
cream of potato soup
1/2 tsp
garlic salt
1/2 c
parmesan cheese, grated

Directions Step-By-Step

Heat oven to 350 degrees F. Lightly grease a 9-inch by 13-inch baking dish.
In a large bowl, mix sour cream, cheddar cheese, soups, and garlic salt. Add frozen hash brown potatoes and mix well. Pound the bag of potatoes if necessary to break up the large clumps.
Pat into the baking dish. Sprinkle with the Parmesan cheese. (*I am liberal with the Parmesan cheese and don't bother measuring it.)
Bake for 55 - 60 minutes. Exact time may depend on your oven. It's done when it's bubbly an dthe Parmesan cheese gets light brown around the edges.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy