Sherri's Hash Brown Casserole recipe

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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

Nutrition Info

350.3 calories
carbohydrate: 27.6 g
cholesterol: 56.5 mg
fat: 27.8 g
fiber: 2.1 g
protein: 13.1 g
saturatedFat: 15.3 g
servingSize: -
sodium: 1165.5 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

I've tweaked my recipes for hash brown casserole until I came up with this very tasty dish. It's a family favorite!

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