2 cn Condensed cream of potato
- soup; undiluted (10-3/4 oz
1 c Sour cream (8 oz)
1/2 ts Garlic salt
1 pk (2 lb) frozen hash brown
- potatoes (Cubed type)
-mostly defrosted
1 tb Dried minced onion
2 c Shredded cheddar cheese(8 oz
1/2 c Grated Parmesan cheese
In a large bowl, combine the soup, sour cream, and garlic salt, dried
minced onion.
Add potatoes and cheddar cheese; mix well. Pour into a greased
13x9x2" baking dish. Top with Parmesan cheese. Bake uncovered, at
350 F. for 55 - 60 minutes or until potatoes are tender. Top will
be golden brown.
WW Points 8 / serving using regular sour cream/cheese.
NOTE: from Susan Auten - easy and quick to fix using convenient
packaged ingredients, travels well.
from Susan Auten, Douglasville, Ga. as published in Feb/Mar 97 "Taste
of Home" magazine
typed and posted by teri Chesser 2-97
From: Teri Chesser Date: 02-10-97
Fido-National Cooking Echo
