Ingredients
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 cup reduced-fat sour cream1 tablespoon all-purpose flour1/2 teaspoon garlic salt1 package (24 ounces) frozen shredded hash brown potatoes2 cups shredded reduced-fat cheddar cheese1/3 cup grated Parmesan cheesePaprika
Preparation
In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.
Pour into a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika.
Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender.
