Sherri's Hash Brown Casserole
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Description
I've tweaked my recipes for hash brown casserole until I came up with this very tasty dish. It's a family favorite!
Ingredients
- 2 (10.75 ounce) cans cream of celery soup
- 2 cups shredded Colby-Jack cheese, divided
- 1 (8 ounce) container sour cream
- ⅓ cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic salt
- 1 (30 ounce) package frozen hash brown potatoes, thawed
- 1 pinch paprika, or to taste
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Stir cream of celery soup, 1 1/2 cup Colby-Jack cheese, sour cream, Parmesan cheese, flour, and garlic salt together in a large bowl until smooth; add hash brown potatoes and mix to coat. Spread the potato mixture into a 13x9-inch dish. Sprinkle remaining Colby-Jack cheese over the potato mixture; dust with paprika.
- 3. Bake in preheated oven until browning along the edges, about 1 hour and 15 minutes.
Nutrition Facts
serving: 8 servings
calories: 350.3 kcal
carbohydrates: 27.6 g
protein: 13.1 g
saturated fat: 15.3 g
cholesterol: 56.5 mg
sodium: 1165.5 mg
fiber: 2.1 g
sugar: 1.1 g
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