Eddie Potatoes

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  • 1 lb. frozen hash brown potatoes
  • 1 can cream of potato soup
  • 1/2 C. cheddar cheese
  • 1/2 pint sour cream
  • parmesan cheese


  1. Stir soup, cheese, hash browns and sour cream in pot. Put in a buttered casserole dish.
  2. Sprinkle with grated parmesan.
  3. Bake 1 1/2 to 2 hours at 350.
August 2013

This recipe is a personal recipe added by Elaine Stout and has not been tested or endorsed by MyRecipes.

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