INGREDIENTS
8
oz. (2 cups) shredded Cheddar cheese
1
cup Old El Paso® Thick 'n Chunky Salsa
1/2
cup finely chopped onion
1
(10 3/4-oz.) can condensed Cheddar cheese soup
1
(24-oz.) pkg. (about 8 cups) frozen hash-brown potatoes, thawed
1/2
cup Progresso® Plain Bread Crumbs
1/4
cup butter or margarine, melted
DIRECTIONS
1
Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well. Add potatoes; mix well. Spread in greased dish.
2
In small bowl, combine bread crumbs and butter; mix well. Sprinkle over potatoes.
3
Bake at 350°F. for 45 to 60 minutes or until cheese is melted and potatoes are tender.
High Altitude (3500-6500 ft)
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