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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From BHG. Easy to put together with mild flavors my kids like. Ingredients:
1 (10 3/4 ounce) can cream of onion soup or 1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup sour cream |
1 (4 ounce) can diced green chili peppers, undrained |
4 cups loose-pack diced frozen hash browns with onions and peppers |
1 cup shredded colby-monterey jack cheese or 1 cup mexican blend cheese |
Directions:
1. In a large mixing bowl, combine the soup, sour cream, and peppers.
2. Add in hash browns and half the cheese; stir to combine.
3. Transfer mixture to an ungreased 2-quart casserole dish.
4. Bake, covered, in a 350° oven for 40 minutes.
5. Stir; sprinkle with remaining cheese.
6. Bake, uncovered, for about 5 minutes more or until mixture is heated through.
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