- 6
0/5
(0 Votes)
Ingredients
- 1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
- 1 (16 oz.) container sour cream
- 2 cups shredded Colby cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 (2 oz.) jar sliced pimientos, drained
- 1 Tbsp. chicken bouillon
Preparation
Step 1
In large bowl, combine all ingredients except ½ cup Colby cheese; mix well. Turn into greased 13 x 9 baking dish. Bake at 350° 55 to 60 minutes, or until potatoes are tender. Top with remaining cheese; bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Serves 6 to 8.
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