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Prep 20min
Total1hr5min
Ingredients9
Servings18
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Ingredients
1
bag (32 oz) frozen southern-style diced hash-brown potatoes
2
cups shredded Colby, Cheddar or Monterey Jack cheese (8 oz)
1
container (16 oz) sour cream
1
can (10 3/4 oz) condensed cream of mushroom soup
1/4
cup chopped onion (1/2 medium)
1/4
cup butter or margarine, melted
1
teaspoon salt
1/4
teaspoon pepper
2
tablespoons chopped fresh parsley
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
In large microwavable bowl, microwave potatoes on Defrost 12 to 15 minutes or until thawed, stirring once or twice. Stir in remaining ingredients except parsley; spread in baking dish.
3
Bake 30 to 45 minutes or until browned and bubbly around edges. Sprinkle with chopped parsley.
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Serve this creamy dish with ham and a tossed salad for a Sunday afternoon dinner.
For an even creamier texture, substitute cheese product, cubed, (the foil-wrapped cheese in a box), for some of the shredded cheese in this recipe.
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