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2 cans cream of potato soup

1 C sour cream

1/2 tsp garlic salt

1 (2 lb) pkge hash brown potatoes, thawed

2 C shredded cheddar cheese

1/2 C Parmesan cheese

Combine soup, sour cream and salt. Add hasb brown potatoes & cheddar cheese. Mix well. Pour into a greased 13 X 9" greased pan. Top with Parmesan cheese. Bake, uncovered, at 350 degrees for 55 to 60 minutes.

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