Average Rating: 5TOTAL TIME: Prep: 10 min. Bake: 55 min. + standing
YIELD: 12 servings.Ingredients
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup shredded Swiss cheese
Instructions
- 1. Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients.
- 2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 262 calories, 14g fat (8g saturated fat), 45mg cholesterol, 523mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 11g protein.