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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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