Penny Peeler's Hashbrown Casserole
1 pkg2-pound size, southern style frozen hash brown potatoes (these are cubed)
1 csour cream
2 ccheddar cheese, shredded
2 can(s)cream of potato soup
1/2 tspgarlic salt
1/2 cparmesan cheese, grated
How to Make Penny Peeler's Hashbrown Casserole
- 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.