Cheese lovers just love this Triple Cheese Potato Bake recipe. Try it today.
Yield: 8-10 servings
Thought for Today: “A wise man can learn more from a foolish question than a fool can learn from a wise answer.” – – Bruce Lee
1 package (30-32 oz.) hash brown potatoes
2 cans of cream of chicken soup
8 ounces sour cream
3/4 cup sliced onions
2 ounces pimentos, diced
1/2 teaspoon pepper
1 tablespoon parsley flakes
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Swiss cheese
3/4 cup grated Parmesan cheese
Pre-heat oven to 375 ° F.
Combine soup, sour cream, pepper, and parsley in a large bowl.
Stir in potatoes, onions, and pimentos.
Stir in shredded cheddar and Swiss cheeses.
Pour into a glass baking dish or casserole dish.
Sprinkle Parmesan cheese on top.
Bake uncovered on a cookie sheet for 60 to 90 minutes, until bubbling and golden brown.
Allow it to cool just a few minutes before serving.
Got a favorite garden recipe to share? Email it to us. Include your first name, last name (or the first initial of your last name), and where you live so we can give you proper credit and recognition. Contribute a recipe now