Hashbrown Casserole

This is a recipe that was introduced to me by my sister-in-law Katie, and it has quickly become one of my favorite things to make. It was originally made for a baby shower brunch and I think it's meant to be a breakfast food, but I have recently been making it as a side for dinner. The best part is that it's so easy to put together and can be made ahead of time. 

I usually halve the recipe for a smaller amount, which still feeds 2 people with lots of leftovers.

Hashbrown Casserole

2 lb. frozen hashbrown potatoes

2 cans cream of potato soup

8 oz. sour cream

1/4 tsp. garlic salt

1 small onion, chopped

1/2 cup milk

8 oz. grated sharp cheddar cheese

1/2 cup parmesan cheese

butter

Preheat oven to 350˚F. Mix together all ingredients except parmesan cheese and butter in a large mixing bowl. Spread in a greased 9x13 baking dish, or 2 1/2 qt. casserole dish. Sprinkle with parmesan cheese and dot with pats of butter. Bake, uncovered, for one hour.

**I tend to make this with low-fat or fat free ingredients, because it's just what I have on hand, and it still tastes incredible!