Ingredients
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1 cup sour cream1 teaspoon garlic powder1/2 teaspoon pepper1 package (32 ounces) frozen cubed hash brown potatoes, thawed2 cups shredded cheddar cheese1 cup grated Parmesan cheese1/2 cup shredded Swiss cheese
Preparation
Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.
