Name: Sherri's Hash Brown Casserole recipe
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

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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

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.

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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