- 2 (10.75 ounce) cans cream of celery soup
- 2 cups shredded Colby-Jack cheese, divided
- 1 (8 ounce) container sour cream
- 1/3 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until browning along the edges, about 1 hour and 15 minutes.
05/21/2018
recipepes.com
Sherri's Hash Brown Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
