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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (20-ounce) package refrigerated shredded hash browns |
1 (10 3/4-ounce) can campbell's condensed cream of celery soup or 98% fat free cream of celery soup |
1 (8-ounce) container sour cream |
1 (2-ounce) jar diced pimiento, drained |
1/2 cup (2 ounces) shredded parmesan cheese |
1 cup (4 ounces) shredded sharp cheddar cheese, divided |
Directions:
1. Combine first 5 ingredients and 1/2 cup shredded Cheddar cheese; spoon mixture into a lightly greased 13- x 9-inch baking dish.
2. Bake at 350° for 40 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese, and bake 5 more minutes.
3. For Hash Brown-Ham-Cheese Bake, stir in 2 cups chopped cooked ham.
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