Hashbrown Potato Casserole

By ebdonahue

Ingredients

• 1 bag (2 pounds) frozen hashbrowns, thawed
• 1 can cream of chicken soup
• 6 to 8 strips cooked bacon, crumbled
• 1/4 cup finely chopped onion
• 1 small jar diced pimento, drained well
• 1/4 cup butter, melted
• 1/2 cup of sour cream
• 1/2 cup of milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups of shredded Colby jack cheese

Preparation

Step 1

Preheat oven to 375 degrees F. In a large bowl, combine soup, bacon, onion, pimento, butter, sour cream, milk, salt, pepper and 2 cups of the cheese. Mix well. Stir in the hashbrowns. Pour into a 9x13x2 inch lightly sprayed baking dish. Sprinkle remaining cheese on top. Bake for 1 hour. Allow to sit 10 minutes before serving.