Potato Casserole 1

Yield: 1 serving
Community Recipe from


  • 2 pound(s) Oreida Frozen hasbrowns
  • 2 can(s) campbells potato soup
  • 8 ounce(s) sour cream
  • 8 ounce(s) shredded cheddar cheese
  • dash onion and garlic salt
  • dash salt (optional)


  1. Thaw hash browns for two hours

  2. Mix soup, sour cream, cheese, and salt
  3. Fold hasbrowns in mixture

  4. Butter large baking dish and then place the mixture in dish
  5. put butter on top and sprinkle cracker crumbs on top

  6. Bake uncovered, 1 hr at 375
December 2012

This recipe is a personal recipe added by jsimpson78 and has not been tested or endorsed by MyRecipes.

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