Hash Brown-Cheese Bake
Recipe from Southern Living 1997 Annual Recipes
Yield: 6-8 servings
Ingredients:
- 1 (20 ounce) package shredded hash brown potatoes
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (8 oz) sour cream
- 1 (2 oz) jar diced pimiento drained
- 1/2 cup (2 oz) grated Parmesan cheese
- 1 cup (4 oz) shredded sharp Cheddar cheese divided
- Optional: 2 cups chopped cooked ham
Directions:
- Combine hash brown, soup, sour cream, pimiento, and Parmesan cheese and 1/2 cup Cheddar cheese
- Optional: Stir in ham
- Spoon mixture into a lightly greased 13x9 inch baking dish
- Bake 350° for 40 minutes
- Sprinkle with remaining 1/2 cup Cheddar cheese and bake 5 more minutes