Hash Browns Potato & Cheese Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is an absolutely delicous side dish! I have had soooo many requests for the recipe and it has become one of my very easy, signature casseroles. You can make it low-fat by using reduced fat soups and sour cream and it does not hurt the flavor. Great for grilling out in the summer with burgers, etc. Ingredients:
2 (10 1/2 ounce) cans cream of chicken soup |
1 (8 ounce) container sour cream |
1/2 teaspoon pepper |
1 (30 ounce) package frozen hash brown potatoes |
1/4 cup sliced green onion |
1 (2 ounce) jar diced pimentos |
3/4 cup shredded sharp cheddar cheese |
3/4 cup shredded swiss cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 375.
2. Combine soup, sour cream and pepper in very large bowl. Blend well. Add potatoes, onions, pimientos, and cheeses. Spoon into casserole dish in even layer and sprinkle with a little bit of parm cheese on top.
3. Bake uncovered for 1 – 1 1/4 hours or until bubbling and golden brown.
4. Serve immediately or cool 15-20 minutes.
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