Triple Cheese Potato Bake Recipe
Yield: 8-10 servings
1 package (30-32 oz.) hash brown potatoes
2 cans 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 degrees.
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
Allow to cool just a few minutes before serving.
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