Cheesy Potato Casserole



  • 1 large package (24 ounces) frozen rectangular Oreida hash browns (uncooked)
  • 1 cup sour cream – regular not light
  • 3/4 stick Cracker Barrel sharp cheddar cheese – grated
  • 1 can Campbell’s cream of potato soup
  • 1/2 teaspoon garlic salt
  • 1/2 cup grated parmesan cheese


Thaw hash browns and crumble into pieces. Set aside some grated cheddar cheese to sprinkle on top. Mix in soup, sour cream, both cheeses and garlic salt. Bake at 350 degrees for 1 hour uncovered. With 10 minutes remaining, sprinkle cheddar cheese on top. Potatoes are done when brown and bubbling on top. Let sit for a few minutes before serving. Great dish for buffet or barbeque!

Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to

By submitting this form, you are consenting to receive marketing emails from: Current Publishing, 30 S. Range Line Road, Carmel, IN, 46032, You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact