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Nate's Hash Brown Casserole Recipe

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This recipe for Nate's Hash Brown Casserole is from The Byrd Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 3/4 oz.) condensed cream of potato soup, undiluted
1 c. (8 oz.) reduced-fat sour cream
1 tbsp. all-purpose flour
1/2 tsp. garlic salt
1 pkg. (24 oz.) frozen shredded hash brown potatoes
2 c. (8 oz.) shredded reduced-fat cheddar cheese
1/3 c. grated Parmesan cheese
1/2 - 2/3 c. milk
Paprika
Directions:
Directions:
Preheat oven 350º. In a large bowl, combine the soup, sour cream, flour, and garlic salt. Stir in potatoes and cheddar cheese. Add milk slowly till moist (you don't have to use all the milk, it's to help fluff and not be dry). Pour into a 13x9 baking dish coated with cooking spray. Sprinkle with Parmesan cheese and Paprika. Bake, uncovered, at 350º for 50-60 minutes or until potatoes are tender.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
The original recipe did not call for milk & is not required- just helps with texture.

 

 

 

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