Creamy potato hash brown casserole.

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

Convenience foods make it a snap to put together

SERVINGS:  12 – 16

INGREDIENTS

• 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.

Mix together the soup, sour cream and garlic salt.

Add potatoes and cheddar cheese;  mix well.

Mix in the hash browns and grated cheese.

Pour into a greased 13″ x 9″ baking dish.  Top with parmesan cheese.

Spread in a greased baking dish, and top with more cheese.

Bake, uncovered, at 350 degrees for 55 -60 minutes, or until potatoes are tender.  Top should be browned and bubbly.

Creamy potato hash brown casserole.

SOURCE:   slightly adapted from TASTE OF HOME