"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cheesy Hashbrown Casserole Recipe

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This recipe for Cheesy Hashbrown Casserole, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trina Vietty
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lb bagfrozen hashbrowns, cubed not shredded
2 can cream of potato soup
8 oz sour cream
2 c shredded cheddar cheese
shredded Parmesan cheese
garlic salt, to taste

Directions:
Directions:
In a large bowl, mix the soup and sour cream. Add garlic salt to taste. Mix in the hashbrowns and cheese. Put into a 9x13 inch casserole dish. Top with shredded Parmesan cheese and bake uncovered at 350 for one hour.

Personal Notes:
Personal Notes:
Great breakfast/brunch item, however, can be served as a side dish. LOVE IT!

 

 

 

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