1 (30 ounce) package Shredded Hash Brown Potatoes
1/2 cup chopped onions
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Pepper Jack cheese
1/3 cup roasted red peppers, drained and chopped
1 cup bread crumbs
2 tablespoons melted butter
Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Pepper Jack cheese
1/3 cup roasted red peppers, drained and chopped
1 cup bread crumbs
2 tablespoons melted butter
Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.
Garnish with sliced green onion if desired.
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