Sherri’s Hash Brown Casserole

Ingredients

• 2 (10.75 ounce) cans cream of celery soup
• 2 cups shredded Colby-Jack cheese, divided
• 1 (8 ounce) container sour cream
• 1/3 cup grated Parmesan cheese
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic salt
• 1 (30 ounce) package frozen hash brown potatoes, thawed
• 1 pinch paprika, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Stir cream of celery soup, 1 1/2 cup Colby-Jack cheese, sour cream, Parmesan cheese, flour, and garlic salt together in a large bowl until smooth; add hash brown potatoes and mix to coat. Spread the potato mixture into a 13×9-inch dish. Sprinkle remaining Colby-Jack cheese over the potato mixture; dust with paprika.

Bake in preheated oven until browning along the edges, about 1 hour and 15 minutes.