| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 2 |
cn |
(10 3/4 oz) condensed cream of potato soup, undiluted |
| 1 |
c |
Sour cream |
| 1/2 |
ts |
Garlic salt |
| 1 |
pk |
(2-lb) frozen hash brown potatoes |
| 2 |
c |
Cheddar cheese, shredded |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes
and cheddar cheese; mix well. Pour into a greased 13-in.x9-in.x2-in. baking
dish. Top with Parmesan cheese. Bake, uncovered, at 350 for 55-60 minutes
or until potatoes are tender.
Recipe by: Taste Of Home - February/March 1997
Posted to EAT-L Digest 29 Jan 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Jan 30, 1997.
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