Potluck Potatoes 2 cans (10-3/4 ounce each) condensed cream of potato soup, undiluted 1 cup (8 ounces) sour cream 1/2 teaspoon garlic salt 1 package (2 pounds) frozen hash brown potatoes 2 cups (8 ounces) shredded cheddar cheese 1/2 cup grated Parmesean cheese
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into a greased 13" x 9" x 2" baking pan. Sprinkle with Parmesean cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender and the top is lightly browned. Yields: 12 to 16 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
