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      Title: Cheesy Hash Brown Bake
 Categories: Potatoes, Cheese, Dairy
      Yield: 10 servings

     30 oz Bag shredded hash brown
           - potatoes; thawed
 21 1/2 oz Cream of potato soup
           - (2 cans); undiluted
      2 c  Sour cream
      2 c  Cheddar cheese; shredded,
           - divided
      1 c  Parmesan cheese; grated
           Green onions; sliced (optional)

  Set oven @ 350 F/175 C.

  In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups
  cheddar cheese, and the Parmesan cheese. Place in a greased 3 qt
  baking dish. Sprinkle with remaining 1/4 cup cheddar cheese.

  Bake, uncovered, until casserole is bubbly and cheese is melted,
  40-45 minutes. Let stand 5 minutes before serving. If desired,
  sprinkle with green onions.

  Recipe by Karen Burns, Chandler, Texas

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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