"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hash-Brown Potato Casserole Recipe

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This recipe for Hash-Brown Potato Casserole, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Bonner
Added: Wednesday, May 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large bag (2 lbs.) Ore-Ida frozen hash-brown potatoes
2 cans cream of potato soup
8 oz. grated Cheddar cheese
1 8-oz. carton sour cream
1/2 tsp. garlic salt
1/2 cup Parmesan cheese

Directions:
Directions:
Mix potatoes, soup, sour cream, Cheddar cheese and gralic salt together in a large mixing bowl. Pour into a buttered 2 1/2 qt. casserole or 9 x 13 pyrex dish. Dot with butter. Sprinkle top with Parmesan cheese. Bake uncovered 1 hour at 350. This casserole can be frozen before baking. To serve, place frozen casserole in cold oven, set temperature to 350 and cook covered 1 hour and uncovered an additional 30 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
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