Cheesy Potato Casserole
Cheesy Potato Casserole uses frozen hash browns, but unlike traditional recipes, my recipe is free of condensed can soup. Trust me you won't miss the extra additives or salt in this recipe, it is creamy and delicious.
- 8 oz cream cheese
- 1 cup sour cream
- ½ cup mayonnaise
- ½ tsp granulated garlic
- 3 cups shredded cheese colby jack, chedder, etc
- 1 bag frozen shredded hash browns usually 30-32 oz, any brand
Add cream cheese, sour cream, mayonnaise, and garlic to a mixing bowl.
Blend ingredients together until smooth. An immersion blender or hand mixer works well for this step.
Add frozen hash browns and 2 cups of shredded cheese to the bowl and mix to combine all ingredients.
Spread mixture into prepared 9X12 foil pan or baking dish.
Sprinkle remaining cheese onto top of casserole.
Cover pan with foil.
Bake at 375°F for 30-45 minutes, until hot and bubbly.