Hubby made these potatoes for Easter as Punky and I were driving back to Minnesota.  (Hubby assembled and cooked them the night before; then we just heated them up in the crock pot on Easter morning!   They turned out terrific!)

Enjoy!

Cheesy Hash Brown Bake

Ingredients

• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 2 (10.75 ounce) cans condensed cream of potato soup, undiluted
• 2 cups sour cream
• 2 cups shredded Cheddar cheese, divided
• 1 cup grated Parmesan cheese

Directions

1. In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Delicious!   We brought them to my Brother-in-law and Sister-in-law’s house for Easter Dinner.  Since we didn’t host this year, we didn’t have any ham leftovers…. but having potatoes leftover prompted me to defrost my spiral ham from my freezer and make it!   Yum.