1
bag (2 lb.) hash browns (use loose potatoes NOT square cake)
2 cans cream of mushroom soup
1 cup sour cream (You can use 3 cans of soup and 1 can of milk instead of sour cream)
8 oz. or more shredded cheddar cheese
1 Tbsp. garlic salt
Parmesan cheese
2 cans cream of mushroom soup
1 cup sour cream (You can use 3 cans of soup and 1 can of milk instead of sour cream)
8 oz. or more shredded cheddar cheese
1 Tbsp. garlic salt
Parmesan cheese
Preheat
oven to 350 degrees. Mix together everything
except the Parmesan cheese. Pour into a
9 x 13 x 2 baking dish sprayed with non-stick spray. Bake 1 hour or until bubbly and potatoes are
fork tender.
Comments:
This dish came from my dear friend Joan.
She sent this to me some time ago but I've just now decided to give it a
try. Well, I found that I was out of
sour cream but I did have some salad dressing that I had made using sour cream,
minced onions, minced garlic and dill.
Why not?! I didn't have the
frozen hash browns but did have a box of dry that you simply soak in hot
water. This made 1 lb. so I cut the
recipe in half, well sort of. I used the
1 lb. potatoes, 1 can soup, 1 cup of my dressing, 1 cup of cheese but I
eliminated the garlic since I had garlic in the dressing and I eliminated the
Parmesan cheese, only because I forgot to add.
I have to say that this is one of the best hash brown dishes I've ever
had. The flavor was more like a loaded
baked potato. In fact, adding bacon bits
and maybe some chives would be great additions that could be added when
served. This dish is great!
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