Ray's canadian potato/cheese casserole

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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