(10 3/4 oz) condensed cream of potato soup, undiluted
1 Tasse
sour cream
1/2 Teelöffel
garlic salt
1 Packung
(2-lb) frozen hash brown potatoes
2 Tasse
Cheddar cheese shredded
1/2 Tasse
parmesan grated
die Zubereitung:
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into a greased 13-in. X9-in. X2-in. Baking dish. Top with Parmesan cheese. Bake, uncovered, at 350 for 55-60 minutes or until potatoes are tender.
