Categories: Casserole, Potatoes, Side Dish, Tex-Mex

Ingredients

• 1 (10 3/4 ounce) cancream of onion soup or 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1 (4 ounce) can diced green chili peppers, undrained
• 4 cups loose-pack diced frozen hash browns with onions and peppers
• 1 cup shredded colby-monterey jack cheese or 1 cup Mexican blend cheese

Directions

1. In a large mixing bowl, combine the soup, sour cream, and peppers.
2. Add in hash browns and half the cheese; stir to combine.
3. Transfer mixture to an ungreased 2-quart casserole dish.
4. Bake, covered, in a 350° oven for 40 minutes.
5. Stir; sprinkle with remaining cheese.
6. Bake, uncovered, for about 5 minutes more or until mixture is heated through.

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