Cheesy Hash Brown Bake


  • 1 cup grated Parmesan cheese
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups sour cream
  • 2 (10.75 ounce) cans condensed cream of potato soup, undiluted
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed

1. In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minute...

View full recipe at SpringPad


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