I don’t know anyone who doesn’t like potatoes, do you? And there are umpteen thousand ways to prepare them. So this is what I was asked recently: “Carolyn, I love the way you make potatoes, would you, could you, make a big pan of something special for Christmas Dinner?” Who could say “no” to that? Start with a compliment and then ask the question. That’s how to get results. Here’s the situation; when we all get together there are usually somewhere between 15 and 20 people. So I needed to make A LOT!
Fortunately, I knew immediately what I would make. I’ve made it before and it was a great success. People always go back for seconds whenever I serve these rich, cheesy potatoes. The casserole is a snap to fix using convenience foods, and it travels well, too.
The recipe as presented here makes 12 – 16 servings. In my need to make sure there was plenty for everyone, I expanded the recipe by adding some additional diced potato, that I cooked in advance; added some milk to the soups for more liquid, and increased the sour cream to 1 1/2 cups.
Recipe: CREAMY HASH-BROWN CASSEROLE
SERVINGS: 12 – 16
- 2 cans (10 3/4 oz. each ) condensed cream of potato soup
- 1 cup sour cream
- 1/2 teaspoon garlic salt
- 1 package ( 32 oz.) frozen hash brown potatoes
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan 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″ baking dish. Top with parmesan cheese.
Bake, uncovered, at 350 degrees for 55 -60 minutes, or until potatoes are tender. Top should be browned and bubbly.
SOURCE: slightly adapted from TASTE OF HOME