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655 - Three Cheese Potato Bake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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655 - Three Cheese Potato Bake

(by Shirley McNevich)


2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 8oz. sour cream
1/2 tsp. pepper
1 - 30oz. package frozen Ore Ida hash brown potatoes
3/4 cup chopped onions
1 - 2oz. jar pimentos (drained and chopped)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 Reynolds Pot Lux disposable 8 x 8 pan

In a bowl add soups, sour cream, pepper--stir. Add frozen hash browns--stir. Add
chopped onions and drained/chopped pimentos--stir. Add cheddar cheese and Swiss
cheese--stir. Spray the disposable pan with Pam, and then pour entire potato mixture
evenly into the pan. Sprinkle the Parmesan cheese over the top. Place the pan on a
cookie sheet to catch drips. Bake uncovered at 375 degrees for 1 hour to 1 hour 15
minutes or until bubbling and golden brown--make sure you use the cookie sheet to
pick it up out of the oven because the throwaway pans are flimsy.


 

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