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Categories:Viewed: 112 - Published at: 4 years ago
Ingredients
- 1 (32 ounce.) pkg. frzn shredded hash brown potatoes, thawed
- 2 (10 3/4 ounce.) cans potato soup, undiluted
- 2 (8 ounce.) lowfat sour cream
- 2 c. shredded sharp cheese
- 1 c. grated Parmesan cheese
Method
- Combine all ingredients, stirring well.
- Spoon into a greased 13 x 9 x 2 inch baking dish.
- Bake at 350 degrees for 40 min.
- (I use a small amount of lowfat milk to rinse soup cans and added to mix).
- Serves 12-15.