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Misc Vegetables
Casseroles
Vegetable Casseroles

Kat's Potluck Potatoes

2 cans (10 ¾ ounce each) condensed cream of potato soup, undiluted
1 cup (8 ounces) sour cream
½ teaspoon garlic salt
1 package (2 pounds) frozen hash brown potatoes
2 cups (8 ounces) shredded cheddar cheese
½ cup grated Parmesean cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well. Pour into a greased 13" x 9" x 2" baking pan. Sprinkle with Parmesean cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender and the top is lightly browned

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