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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a different twist on the traditional cheesy potatoes. It has a kick to it from the pepper cheese. I received this from a friend and have made it many times since. I have received many recipe requests. Ingredients:
26 ounces shredded frozen hash brown potatoes |
1 1/2 cups shredded monterey jack pepper cheese |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream |
1/2 cup chopped onion |
1 (2 ounce) jar diced pimentos, drained |
1/2 teaspoon salt |
1 cup fresh breadcrumb |
2 tablespoons margarine, melted |
1 (2 7/8 ounce) can french-fried onions |
Directions:
1. Preheat oven to 350°F.
2. In large bowl, combine all ingredients except breadcrumbs, butter and french fried onions; mix well.
3. Spread into ungreased 2-quart casserole dish.
4. Toss bread crumbs with butter; sprinkle over casserole.
5. Bake at 350°F for 30-45 minutes or until bread crumbs are golden and mixture is bubbly.
6. Sprinkle french fried onions over casserole.
7. Bake 5 minutes longer or until onions are golden.
8. Will keep in a warm oven, covered.
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