penny peeler's hashbrown casserole
(2 ratings)
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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.
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(2 ratings)
prep time
10 Min
cook time
55 Min
Ingredients For penny peeler's hashbrown casserole
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1 pkg2-pound size, southern style frozen hash brown potatoes (these are cubed)
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1 csour cream
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2 ccheddar cheese, shredded
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2 cancream of potato soup
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1/2 tspgarlic salt
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1/2 cparmesan cheese, grated
How To Make penny peeler's hashbrown casserole
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1Heat oven to 350 degrees F. Lightly grease a 9-inch by 13-inch baking dish.
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2In 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.
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3Pat into the baking dish. Sprinkle with the Parmesan cheese. (*I am liberal with the Parmesan cheese and don't bother measuring it.)
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4Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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