ray's canadian potato/cheese casserole
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | Condensed cream of potato soup |
| 1 cup | Sour cream |
| ½ teaspoon | Garlic salt |
| 1 pack | (2 lbs.) frozen hash brown potatoes |
| 2 cups | Shredded sharp cheddar cheese |
| ½ cup | Grated Oarmesan cheese |
Combine the soup, sour cream and garlic salt. Mix well. Add the potatoes and cheddar cheese. Mix well. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Top with the Parmesan cheese. Bake, uncovered, at 350° for 50 minutes. Serves 12-16
Posted to Kitmailbox by Ray LeFontaine <rosehill@...> on Apr 27, 1997
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