Cheddar, Pepper & Potato Bake - Chatelaine

By rdgplus3

We love this easy brunch bake! It's a stir-together combo that pleases palates of all ages.

Ingredients

• 10 oz (284 mL) can undiluted cream of mushroom soup (low fat is fine)
• 1 cup (250 mL) sour cream (low fat or no fat is fine)
• 1 tbsp (15 mL) paprika
• 1/2 tsp (2 mL) each salt and pepper
• 1 kg bag frozen country-style hash browns
• 1 each red and green pepper, coarsely chopped
• 1 large onion, chopped, or 1 cup (250 mL) frozen chopped onion
• 1 seeded jalapeño, finely chopped (optional)
• 1 cup (250 mL) chopped ham (optional)
• 2 cups (500 mL) grated cheddar

Details

Servings 8

Preparation

Step 1

Preheat oven to 400oF (200oC).
In a very large bowl, stir soup with sour cream, paprika, salt and pepper. Mixture will be lumpy. Stir in frozen hash browns until evenly mixed. Prepare and stir in vegetables, ham and 1 1/2 cups (375 mL) cheddar. Mixture will be very thick. Spoon into a 9x13-inch (3-L) baking dish. Smooth top. Sprinkle with remaining ½ cup (125 mL) cheddar. Cover dish tightly with foil.

Bake in centre of oven, 1 hour. Then remove foil. Bake until cheese is golden, 15 to 20 more minutes. Good with scrambled eggs and sliced tomatoes. Best eaten the day it's made, but leftovers will keep, covered and refrigerated, overnight. Reheat in microwave.

Nutrients per serving
7.9 g protein, 19.2 g fat, 22.4 g carbohydrates, 2.4 g fibre, 1.4 mg iron, 174 mg calcium, 280 calories