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We all know someone who makes a version of this Hash Brown Potato Casserole. It's the dish that's brought to a brunch or potluck and it's the first to be devoured. What's great about our version is that there is almost no prep- it's basically a dump-and-bake! The condensed cream of potato soup transforms the hash brown mixture into a rich and creamy casserole that's lightly browned on top. Make Hash Brown Potato Casserole the next time you feed a crowd- you can even make it a day ahead and bake when you're ready- see the tip below for how!
Heat the oven to 400°F. While the oven is heating, spray a 13x9x2-inch baking dish with vegetable cooking spray.
Stir the frozen potatoes (break up any large clumps first), half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season with salt and pepper. Spread the potato mixture in the baking dish. Cover the baking dish.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.
Bake, uncovered, for 30 minutes or until the potatoes are tender and the top is lightly browned.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.