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Hashbrown Casserole

by: Luis Cignoni

1 can (15 ounces) reduced-fat creamy potato soup
1 cup (8 ounces) reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1 package (24 ounces) frozen hash brown potatoes
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
Paprika
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In a bowl, combine the soup, sour cream, flour and garlic salt.

Stir in potatoes and cheddar cheese. Pour into a 13-in x 9-in x 2-in baking dish

coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 350 for 50-60 minutes or until potatoes are tender.

This casserole is a bit hard to stir all together, but it's well worth it!

Recipe By: www.LastMinuteCooking.com